Growing up, we always had these pickled carrot and daikon in our fridge, and I never what it was for besides in banh mis. We typically ate it during holidays or special occasions, and it wasn’t until I was much older (like in my 20’s) that I learned to appreciate these Pickled Asian Veggies! I like these in salads, wraps and on bowls. They are also great to have along side any really fatty dish to help lighten it up.
Nowadays I always make sure to have a jar of these in the fridge. So easy to make, crunchy and refreshing! Savvy Tip: when all of the pickles are eaten, save the pickle juice to add to marinades, sauces and dressings!
Comment below on how you like to have these Pickle Asian Veggies!
Now set forth and be savvy!
- 2 large mason jars (1L size), cleaned and sterilized
- 1 medium daikon
- 4 medium carrots
- 1 cup white sugar
- 2 cups white vinegar
- 2 cups water
- Ensure your mason jars are sterilized and ready to go
- Cut the daikon and carrots into 2-3 inch length match sticks. You can also use a mandolin or a food processor with the “julienne” blade.
- Add the water and vinegar to a pot and let it come to a boil.
- Meanwhile, add the cut-up veggies to your mason jars. I was able to fill 2 large mason jars with this amount of vegetables.
- Add and stir the sugar into the hot mixture until dissolved.
- Pour into the jars over the vegetables. The veggies should be completely submerged in the liquid.
- Let the jars come to room temperature before storing in the fridge. They can be eaten the next day and stored for up to 6 months in the fridge.