Easy Pickled Carrots and Daikon
These quick and easy pickled carrots and daikon can be whipped up in minutes and add texture and flavor to Banh Mi sandwiches, veggie wraps, or summer rolls.
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Why make pickled veggies
Pickled veggies only take a few minutes to make yet add a ton of flavor to your meals. They are great to make ahead of time and keep in the fridge to jazz up sandwiches, wraps, and salads. You can’t have a Banh Mi sandwich without pickled carrots and daikon!
Ingredients and substitutions
- Vegetables – I usually pickle carrots and daikon for bahn mi sandwiches, but you can add any veggies that you want. Cucumbers, bell peppers, onions, garlic, and cauliflower also work well. (You can buy bags of pre-cut carrots and daikon which makes this recipe super quick and easy.)
- Sugar – you can use granulated sugar or any other sweetener of your choice like agave nectar or maple syrup.
- Salt – this helps to draw the natural liquids out of the vegetables and flavor them.
- Rice Vinegar – I like to use seasoned rice vinegar, but you can also use unseasoned rice vinegar or rice wine vinegar. If you don’t have any of these, you can simply use plain white vinegar.
- White Vinegar – you can also swap this out for wine vinegar.
- Water – to mellow out the strong vinegar flavor.
Helpful tools
- Mixing Bowl – large enough to hold about 4 cups and have room to stir your pickled veggies.
How to make pickled veggies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Peel and slice carrots and daikon into small matchsticks or buy bags of shredded carrots and daikon. (I find both of these precut at Trader Joe’s and it saves a lot of time.)
Step 2 – Add 1 cup of finely sliced carrots and 1 cup of finely sliced daikon to a large mixing bowl. Sprinkle with 2 teaspoons of sea salt and 1/4 cup of vegan sugar then massage the salt and sugar into the veggies and allow it to sit for 5 minutes.
Step 3 – Then pour 1/2 cup of rice vinegar, 1/2 cup of white vinegar, and 1 cup of water over the veggies and stir well.
Step 4 – Refrigerate for at least 1 hour or keep prepared in the fridge for up to 2 weeks.
Pro Tip
- Allow the veggies to sit in the salt and sugar mixture for 5 minutes to draw out the natural liquid in them before adding the vinegar.
- Make them at least an hour before serving, but they will have the most flavor if you let them sit for at least a few hours before using.
Storage
Refrigerate: Pickled carrots and daikon will keep well in the fridge for up to 2 weeks in an airtight container. I like to keep them in a glass jar with a lid.
How to use pickled veggies
Serve these pickled veggies on tofu Banh Mi with some sriracha mayo and fresh herbs or use them in the following recipes.
- Tofu Spring Rolls
- Vegan Buffalo Chicken Sandwiches
- Tofu Wraps
- Falafel Gyros
- Soy Curl BBQ Sandwiches
- Shredded Tofu Tacos
Pickled carrots and daikon recipe
Pickled Carrots and Daikon (for Banh Mi)
Ingredients
- 1 cup carrots, sliced into matchsticks
- 1 cup daikon, sliced into matchsticks
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 cup rice vinegar
- 1/2 cup white vinegar
- 1 cup water
Instructions
- Peel and slice carrots and daikon into small matchsticks or buy bags of shredded carrots and daikon. (I find both of these precut at Trader Joe’s and it saves a lot of time.)
- Add 1 cup of finely sliced carrots and 1 cup of finely sliced daikon to a large mixing bowl. Sprinkle with 2 teaspoons of sea salt and 1/4 cup of vegan sugar then massage the salt and sugar into the veggies and allow it to sit for 5 minutes.
- Then pour 1/2 cup of rice vinegar, 1/2 cup of white vinegar, and 1 cup of water over the veggies and stir well.
- Refrigerate for at least 1 hour or keep prepared in the fridge for up to 2 weeks.
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