Radish Pickle | Vietnamese pickled carrots and radish

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more affordable.

fenugreek seeds

🥗Healthier: cumin seeds

💰Cheaper: coriander seeds

Cumin seeds provide similar flavor and are easier to find.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color with less heat, while cayenne is often cheaper.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice enhances flavor, and vinegar is a cost-effective substitute.

Peel the carrot.

Slice the carrot into rounds or shred it, based on preference.

Combine sliced carrots and radishes in a large tub for color.

Add 1 cup of sugar and 1/2 teaspoon of salt to the tub.

Pour in 1 cup of apple cider vinegar.

Add 3 cups of room temperature water and mix well.

Press the radish and carrot mixture down to ensure everything is submerged.

Let the mixture sit on the counter for about 30 minutes before using, or up to 24 hours for more flavor absorption.

After 30 minutes, check the texture; the radish and carrots should have softened and absorbed the juice.

Cooking Techniques

Equipment Needed

Spice Level: