Vietnamese Salt–Pickled Daikon and Carrots
Thomas J. Story
Red Boat Salt adds a layer of complexity to this classic Vietnamese pickle of carrots and daikon. If you don’t happen to have any in your pantry, you can, of course, use kosher salt instead. Whichever salt you use, make a big batch. This is, after all, a universal pickle: It goes well with most everything. Covered and stored in the fridge, it will last up to 2 weeks.
This recipe and others like it can be found in our story How the First Family of Fish Sauce Does a Holiday Feast.
How to Make It
1
In a medium saucepan, combine sugar, vinegar, 1/3 cup water, and salt. Bring the brine to a boil, then take the pot off the heat and let cool 10 minutes.
2
After 10 minutes, add the vegetables into the slightly cooled brine. The daikon and carrots will start to soften within 5 minutes; at that point, gently mix the vegetables.
3
Transfer the vegetables and their brine into a jar. The pickles are ready to eat in an hour, but the flavor will improve the longer they sit.
Ingredients
⅓ cup granulated sugar
¼ cup plus 3 Tbsp. white vinegar
2 ½ tsp Red Boat Salt or kosher salt
⅔ lb daikon, peeled and sliced into 4-inch-long ribbons
¼ lb carrots, peeled and sliced into 4-inch-long matchsticks
¼ lb onions, thinly sliced
Directions
1
In a medium saucepan, combine sugar, vinegar, 1/3 cup water, and salt. Bring the brine to a boil, then take the pot off the heat and let cool 10 minutes.
2
After 10 minutes, add the vegetables into the slightly cooled brine. The daikon and carrots will start to soften within 5 minutes; at that point, gently mix the vegetables.
3
Transfer the vegetables and their brine into a jar. The pickles are ready to eat in an hour, but the flavor will improve the longer they sit.
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