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  • Writer's pictureElaine

Vietnamese Style Pickled Carrots and Daikon Radish

Updated: Dec 21, 2021

A favorite of mine with sushi, charcuterie or tucked into a hummus sandwich, these thinly sliced sweet and sour rounds have a slight heat and the oooo la la of ginger and anise.

The carrot and daikon rounds must be paper thin so a mandoline is ideal. (If you are proficient with a Cuisinart slicing blade, even better.) Personally I’m a bit scared of the mandoline (after decades of cutting my hands in the kitchen) but I gather my courage. Go slow, keep your eyes 👀 on it every second, keep your fingers far back. If you are prone to knife or grater cuts, I definitely recommend a protective chef glove, linked here.

Peel 4 lbs organic carrots and 4 lbs fresh, young daikon radish, and then slice them into paper thin rounds.

This recipe makes approximately 12 pint jars. Sterilize jars and lids and have a hot water bath processor at the ready.

The Brine:

Combine 6 cups distilled white vinegar, 6 cups water, 3 cups granulated sugar, 12 Tablespoons pickling salt, 6 teaspoons ground ginger in a pot and bring to a boil.

The Pickling Spices:

Combine 12 Tablespoons coriander seeds, 8 teaspoons black mustard seeds, 4 teaspoons red pepper flakes in a bowl and mix.

The mixed spices will be distributed evenly into the sterilized jars. I like to add them as I add the vegetables so that they do not all get stuck on the bottom. So separate the spices into small containers next to the jars to assure that the quantities are measured correctly.

In a separate bowl have 12 whole star anise, one for each jar.

Also have extra red pepper flakes or arbol 🌶 peppers to add to individual jars for the jars you want to be extra 🔥🔥🔥 (Every family member has someone who prefers the 🔥, right?)

When the brine boils, add the sliced vegetables to the pot. Stir just enough to combine and then scoop them out to a large bowl. Add the vegetables and spices to the jars, packing well but not pushing down tightly.

Pour the hot brine over the vegetables in each jar, leaving 1/2” headspace.

Gently tap the jars on a towel lined surface to dislodge air bubbles. An inserted wooden chopstick is also a great tool for loosening remaining bubbles. Add more brine if needed.

Wipe rims, seal and hot water bath for 5 minutes.

These pickles are ready to eat immediately. 🙌🙌🙌🙌🙌🙌🙌🙌🙌

Credit: Adapted from Food in Jars by Marisa McClellan with deep gratitude

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