Vietnamese Pickled Carrots and Daikon

Name: Vietnamese Pickled Carrots and Daikon
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 2 medium carrots, peeled and cut into 3 mm / 1/10-inch batons; ½ large daikon, white radish, peeled and cut into batons like the carrots; 1½ cups boiling water; ½ cup white sugar; 4 tsp cooking or kosher salt; ¾ cup rice wine vinegar, or apple cider vinegar

A bowl of orange carrot and white daikon batons. — Carrot and daikon cut into batons.

Crisp carrot and daikon pickles with rice vinegar, sugar, and salt. Serve them with Vietnamese noodle bowls, meats, or bánh mì.

By Cookin' KitchenOctober 12, 2026Updated October 19, 2026

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Prep: 15 minutes
Makes: 4 cups

Prep: 15 minutes
Makes: 4 cups

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Recipe

Vietnamese Pickled Carrots and Daikon

Crisp carrot and daikon pickles with rice vinegar, sugar, and salt. Serve them with Vietnamese noodle bowls, meats, or bánh mì.

Cookin' · https://cookin.club/recipes/vietnamese-pickled-carrots-and-daikon

Prep: 15 minutes
Makes: 4 cups

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Ingredients

4 cups

For 4 cups

Pickled vegetables

2 medium carrots, peeled and cut into 3 mm / 1/10-inch batons
½ large daikon, white radish, peeled and cut into batons like the carrots
1½ cups boiling water
½ cup white sugar
4 tsp cooking or kosher salt
¾ cup rice wine vinegar, or apple cider vinegar

Equipment

Large bowl
Colander
Airtight glass jars or containers

Instructions

Step 1: In a large bowl, dissolve the salt and sugar in the hot water. Stir in the vinegar, then add the carrots and daikon. The vegetables should be just about covered.
Step 2: Leave the vegetables to pickle for 2 hours, until they are slightly floppy.
Step 3: To serve, drain the vegetables well, or take out only what you need without the liquid.
Step 4: Store the vegetables submerged in the pickling liquid in airtight glass jars or containers in the fridge for up to 2 months. Do not use plastic containers.

Notes

Rice wine vinegar can be replaced with apple cider vinegar. If you can’t find daikon, use double the amount of carrot.

Use enough carrot and daikon to fill the container while keeping the vegetables just covered with pickling liquid. The quantities can be adjusted to suit the vegetables on hand.

Nutrition per cup

Calories: 33 kcal
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 8 g
Sugar: 4 g
Fiber: 2 g
Protein: 1 g
Sodium: 625 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

These crisp, tangy-sweet carrot and daikon pickles are served with Vietnamese meats, noodle bowls, and bánh mì. Let the vegetables pickle for 2 hours, then keep them submerged in the pickling liquid in the fridge.

Carrots, a white radish, vinegar, salt, and sugar arranged on a counter. — The vegetables and basic pickling ingredients.

Vietnamese Pickled Carrots and Daikon