How to Make Pickled Daikon and Carrots

Pickled Carrot and Daikon

Have you ever had one of those delicious Vietnamese Sandwiches called Banh-Mi? The first time I had it was when my mom came to visit me for the first time when I just moved to Hawaii.  Gosh, I didn’t realize what I was missing!!  This sandwich is delicious! I had a Lemongrass Chicken Banh-Mi Sandwhich.  The chicken is grilled and marinated in a tasty lemongrass marinade and it’s placed on a perfectly baked French baguette that is crispy to the bite on the outside and soft on the inside, with a spread of mayo and sriracha … and the meat is topped with this fresh pickled matchstick cuts of carrot and daikon, garnished with cilantro. It’s a delicious sandwich that you must try! During quarantine, I learned how to make the marinated meat AND how to make the perfect Banh-Mi French baguette.  If the baguette is not right, it really ruins the sandwich.  I will be posting the recipes for these in future posts but for now, here’s an easy recipe for the pickled carrot and daikon.  If you are not making a sandwich, it is still a perfect side to replace a small salad.. it’s refreshing with a satisfying crunch.

What you’ll need:

• 4 medium carrots, peeled
• 1 large daikon (or 2 small), peeled
• 1 1/2 tablespoons sugar (to release water)
• 1 1/2 tablespoons salt (to release water)
• 1/2 cup sugar
• 1 cup warm water
• 1 cup white vinegar

What to do:

1. Chop carrots and daikon into matchsticks.  The length of a matchstick and the width of a chopstick is good enough, you don’t have to be perfect about it.
2. Place them in a bowl and sprinkle with 1 1/2 tbspn salt and 1 1/2 tbspn sugar.  Get in there with your hands to get the salt and sugar into your veggies, by doing this, you’re releasing the water from your veggies to get them flexible and crunchy.  Let it sit for about 15 minutes at least.  You should be able to bend the carrot without it snapping.
3. Pour the veggies into a colander and rinse well.
4. To make your brine: combine 1/2 sugar and 1 cup warm water, stir to dissolve. Add vinegar and a couple pinches of salt.  Stir.
5. Add the rinsed veggies into the vinegar mixture and make sure it is all covered so they can soak.  Add more vinegar and sugar if you need more brine.
6. Refrigerate for 45 minutes before using.  This can be kept in the fridge for months, but you will eat them all before that!

Enjoy!!

Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family.  Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa.  Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots.  We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER.  Still not sure? Check out what her clients are saying HERE and HERE   Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.