Vietnamese Refrigerator Pickles


Adapted by Farmer Dave’s from New Hampshire Public Radio


  • 1/2 pound carrots, julienned or cut into match-like strips
  • 1/2 pound daikon radish, julienned or cut into match-like strips
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt


  1. In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved.
  2. Add carrot and daikon strips into the bowl and mix well.
  3. Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the refrigerator.
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