Recipe adapted from

Yield: 2 pint-sized jars

  • 1 lb carrots (about 3 medium carrots), peeled and julienned
  • 1/2 lb daikon radish (about 1 medium daikon), peeled and julienned
  • 1/2 lb watermelon radish (about 3 medium watermelon radish), peeled and julienned*
  • 4 jalapeno peppers, sliced
  • 2 tsp + 1/2 cup sugar
  • 1 tsp kosher salt
  • 1 1/2 cups warm water
  • 1 1/2 cups rice vinegar

*The original recipe calls for 1lb of Daikon Radish, but I like to use half Daikon and half, Watermelon Radish, for color! If you don’t have Watermelon Radish, feel free to use only Daikon.


  1. In a large bowl, mix carrots, daikon, watermelon radish and jalapeno with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and radishes begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
  2. Rinse the vegetables with cold water and drain well.
  3. In a large bowl or measuring cup, mix together 1 1/2 cups warm water1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
  4. Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
  5. Store in the refrigerator, and let sit at least 1 hour (and ideally 24 hours) before eating. The flavor improves with time, and the pickles should last about a month.

Britney’s favorite Vietnamese Pickles for Bánh mì!

Vietnamese Pickles are a staple for traditional Bánh mì sandwiches and Bún dishes. Best served with Lemongrass pork, chicken or tofu. Try this simple lemongrass marinade! Mix together: 2 stalks lemongrass, chopped, 1 clove garlic, chopped, 2 tb soy sauce or tamari, 1 tb sesame oil. Thinly slice your protein of choice and marinate for at least 1 hour, up to overnight.