How to Make Sweet and Sour Pickled Daikon Radish and Carrot

In every family meal, it’s important to balance flavors and textures — combining meat dishes with fresh vegetables, and adding a small side of pickles to cut through the richness. Among many pickled dishes, sweet and sour pickled daikon radish is especially popular. It pairs beautifully with grilled chicken, roasted duck, BBQ pork, or even a crusty baguette. The mild sweetness and tangy crunch make it a perfect companion to rich, savory foods.

Let’s explore a simple way to make this delicious pickled daikon and carrot right at home!

1. Ingredients for Sweet and Sour Pickled Daikon

You can make the pickle using only daikon radish or combine it with carrots for extra color and flavor. The orange and white combination not only tastes great but also looks beautiful on the plate.

You’ll need:

• 5 white daikon radishes

• 2 carrots

• 1 liter of vinegar

• 500 g sugar

• 2 tablespoons of salt

Optional: You can add a few slices of chili or garlic to enhance the aroma and give a light spicy kick.

2. How to Make Crunchy Sweet and Sour Pickled Daikon

Step 1: Prepare the Pickling Liquid

Pour 1 liter of vinegar, 500 g of sugar, and ½ tablespoon of salt into a pot.
Heat the mixture over medium flame until the sugar and salt are completely dissolved and the liquid starts to boil.
Once done, turn off the heat and let the mixture cool completely.

This sweet and tangy liquid will be the key to giving your pickles that perfect balance of flavor.

Step 2: Prepare the Vegetables

While waiting for the pickling liquid to cool, peel the daikon radishes and carrots, then rinse them well with clean water. Let them drain thoroughly.

Cut the radish and carrot into thin matchstick-sized strips (you can also cut them into thin slices if you prefer). Avoid using a grater, as the vegetables may become too soft and break apart later.

Next, sprinkle 1.5 tablespoons of salt over the radish and carrot. Mix well and let them sit for about 20 minutes. This step helps draw out excess moisture, making the vegetables softer and crisper when pickled.

After 20 minutes, rinse the vegetables 2–3 times with clean water to remove excess salt. Drain them well. To speed up the process, wrap the mixture in a thin cloth or cheesecloth and gently squeeze to remove the remaining water—just be careful not to crush the vegetables.

Step 3: Combine and Pickle

Place the drained radish and carrot into a clean glass jar (avoid plastic containers for the best flavor and safety).

Pour the cooled sweet and sour vinegar mixture into the jar until the vegetables are completely submerged.
Seal the jar tightly and let it sit at room temperature for 3–4 hours.

You can already enjoy it on the same day, but for the best taste and aroma, place the jar in the refrigerator for at least 1–2 days. The longer it sits, the more flavorful and crunchy the pickles become.

3. Serving and Storage Tips

Once ready, take the pickled daikon and carrot out of the jar and serve them alongside grilled meat, roasted dishes, or Vietnamese sandwiches (bánh mì). The combination of sweet, sour, and mildly salty flavors will awaken your taste buds and refresh your palate.

These pickles can be stored in the refrigerator for up to 2–3 weeks. The flavor deepens over time, making them even more delicious after a few days.

Final Thoughts

Sweet and sour pickled daikon and carrot are not only easy to make but also incredibly versatile. They add color, flavor, and a delightful crunch to any meal. Once you try making them yourself, you’ll never want to buy store-bought pickles again.

So next time you prepare roasted duck, BBQ pork, or a simple sandwich, don’t forget this humble yet irresistible side dish — a jar of homemade pickled daikon and carrot!