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quick pickled carrots

Quick Pickled Carrots and Daikon

A super simple quick pickle made famous by the Vietnamese bahn mi sandwich. Use them to top salads, tacos, stir-frys or sandwiches.
5 from 1 vote
Prep Time 15 mins
Cook Time 2 mins
resting and chill time 2 hrs 30 mins
Total Time 2 hrs 47 mins
Course Appetizer, ferments, pickles, Salad, Side Dish
Cuisine American, Korean, paleo, vegan, Vietnames
Servings 1 pint jar (2 cups)


  • 1 cup cup carrot (125 grams) julienned
  • 1 cup daikon (125 grams) julienned
  • 1 cup water
  • ½ cup white vinegar
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 2 teaspoon salt


  • Boil the water, vinegars, sugar and salt in a small saucepan over medium heat. Boil until the sugar is dissolved, about 1-2 minutes. Set aside to cool.
  • Julienne the carrots and daikon and put them in a sterile jar.
  • Pour the cooled brine over the carrots and daikon, close the jar and allow to rest for 2-3 hours.
  • Put the jar in the fridge for 30 minutes to chill.
Keyword Pickled carrots, Quick Pickles, Vietnames pickles
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