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I’m catering my sons wedding & have been trying to dress up the pulled chicken (and vegan pulled jackfruit). I’m going to whip up a batch & see how they taste together.
I’ve made them twice now. The first batch I added fresh ginger. This batch is as the recipe states. Very easy. Love them. Delicious!
I’m so glad you like them Jessie!
I will buy the ingredients and make the salad tonight..
I’ve made this recipe several times now and have added it to my personal recipe book. It’s very simple and yields the pickled carrots & daikons most similar to those found in Vietnamese restaurants compared to other recipes I’ve found online.
Insanely easy to make and absolutely delicious! Started with one jar then went on to make 6 more they are that addictive.
thanks for the recipe. just made it. it looks so colorful and pretty! excited for future banh mi
Loved these with grilled meat and steamed rice!
Great recipe, thanks for the inspiration, my first time pickling anything and this was a great way to start. I must have used some older daikon, since its flavour was more aggressive than I normally like.
One suggestion I have, is to hold off on using all the warm water, and use just enough to suit your taste, adjusting accordingly. In my batch, due to the strong daikon taste, I had to adjust with more sugar and vinegar.
Next time I make this (very soon), I might try using rice wine vinegar instead of white vinegar and see how that comes out. Or has anyone already done so, and can report back with their findings?
Rice wine vinegar works very well with shredded daikon/carrot salad. I
‘m eating some right now as I type this. It’s a Japanese recipe I know as “namasu”. You shred about a pound of daikon, equal amount carrot and sprinkle it with a little salt. Leave it alone for 15 minutes or until limp and then add 3 Tbl rice wine vinegar, 3 Tbl white wine vinegar, 1 Tbl Mirin or Sherry and salt to taste. If you are on a low sodium diet you can always rinse the salt off before adding the vinegar. I like this salad topped with mixed nuts.
Asian groceries usually carry handy kitchen utensils and one that I use a lot is a very fine grater that makes the vegetable almost like angel hair pasta.
All the best!
I made these babies a few weeks ago and let me tell you! Those puppies are pungent in a small work space-lol! My co-workers were like, “What the hell is that smell?” I pridefully showed them my do chua and explained to them why it wafted throughout the bookstore as it did. :)
These are fantastic straight out of the jar and I know now, Elise, why you eat them straight out of the jar as well. I bought a case of organic carrots and daikon radishes through my coop and let loose. I also used organic cane sugar instead of white refined sugar with no consequences.
Thank you, Elise, for a wonderful recipe I will surely enjoy for many pickling months to come. :)
Elise, if you added whey to this pickling, and fermented the end product, would they be long lasting?
No idea. ~Elise
Just made this. The recipe really intrigued me and I’m trying to not eat any processed foods, but make things myself. I would recommend for beginners like me to use a mandarin slicer instead of cutting it yourself. I don’t have good cutting skills and this took me over an hour to cut the daikon and carrots into slices and they were still too thick. However, once that was done, the rest was so simple to do. I will be looking for a slicer, else I will just go to the asian market a couple miles from me as they sell them in pints already. But I just had to try… :)
Thank you very much for mentioning about the Mandarin slicer because my hands cannot take all that so I seen with the knife just to find a store that will sell one.
Wow! This looks easy and fabulous, and so light! (Just like the poached chicken last week–thanks for that. I made an even lazier version on my second attempt by substituting a ziploc bag for the plastic wrap.) Is the sugar necessary or would Splenda be an acceptable substitution?
Hi Amy, great question, no idea on the answer. I would do a search online for the answer to that one. ~Elise
My father has to use Splenda all the time. I believe the ratio to sugar to Splenda is 1 teaspoon of sugar to two packets of Splenda. Maybe the next batch you make make some with Splenda. And see what it takes.
I have a jar of pickled beetroot eggs in the fridge inspired by you and it looks like I’m going to be adding this jar to keep it company. Actually I’m on my second batch of pickled eggs, I took them to a lunch party and my French friends went mad for them, they’d never tasted anything like it!
I think they call daikon ‘radis noirs’ here and I’ve often wondered what to do with them, will try this and report back.
I think it would be GREAT on hotdogs. I’m wondering if you can put some julienned slices of jalapeno in with the daikon and carrot?
I always drop a sliced jalapeño before closing the lid to add a bit of spice and it tastes great.
I made some of this a while ago and it keeps for a long time – still have some in the refrigerator – and use it in all kinds of sandwiches. You can chop a little up finer to go in a filling with mushed garbanzos and a little onion and mayo – or add a little to a tuna salad. Yum!
Awesome! I’ve always wanted to try and make them! They’re so refreshing, and good with anything.
Now if you could figure out how to make that pickled cabbage that’s often an appetizer at Japanese restaurants, then you would make my week. (Many failed attempts of my own).
…Unless you make it the same way?….
Easy and tasty.
Ohhhh…I’m in Heaven! I always go to my mother in law for anything that needs pickling (like pickled veggies to eat with grilled beef and rice). But these, I have to try myself. I love Banh Mi sandwiches and eat them every week and drive my husband crazy because he hates sandwiches! Now I can make my own. I’m not sure but I think if you shred the carrots and daikon and add a cucumber that is what they serve with satay beef or lemongrass beef on a stick. I’m not sure that is the right pickled veggie grouping though. But it looks like it in Thai and Cambodian restaurants in southern california.
Would probably work well as a topping for a street-style taco, too.
The same method could also be used for onions, like red onion or white/yellow onion. Thinly sliced and pickled. Then also put on the banh mi sandwiches. A banh mi chain called Lee’s Sandwiches adds pickled onions in their sandwich in addition to these pickles. I’ve also tried these pickles on bbq pork, braised pork belly, etc… The slight acidity, and sweetness goes well with fatty items.
My mom told me that steps 2 & 3 are necessary because it helps the pickle stay longer, and maintain a crunch. If not done, it can become mushy, and go bad faster.