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Vietnamese Carrot Pickle for Banh Mi

Vietnamese Pickle Carrot

Carrot is often underrated, but it’s actually super nutritious. It’s rich in beta-carotene and Vitamin A which offers numerous health benefits. Among all kinds of pickles, carrot pickle is the easiest to make at home with minimal ingredients and fuss.

Pickling is an excellent way to preserve excess carrots for use later in the year when they are not as readily available. This homemade Vietnamese Carrot Pickle recipe uses just five simple ingredients and takes no time to make. It will keep for weeks in a sealed jar in the fridge, ready to eat as a side dish or as an addition to sandwiches, burgers, or tacos — anywhere you like!


  • 3 cups water
  • 1 cup granulated white sugar

  • 1 cup distilled vinegar

  • Carrots, shredded

  • Radishes, shredded

  • Salt, adjust to taste

How to Make Carrot Pickle

1. Prepare the Carrots and Radishes:
– Peel and julienne or thinly slice the carrots and radishes.
– In a bowl, prepare a saltwater solution by dissolving salt in water. Use enough water to fully submerge the carrots and radishes.

2. Soak the Carrots and Radishes:
– Place the prepared carrots and radishes into the saltwater solution.
– Allow them to soak for about 20 minutes. This will help to draw out excess moisture and enhance the pickling process.

3. Rinse the Vegetables:
– After soaking, drain the carrots and radishes from the saltwater solution.
– Rinse them thoroughly under cold water to remove any excess salt.

4. Prepare the Pickling Solution:
– In a saucepan, combine the water, granulated white sugar, and distilled vinegar.
– Stir the mixture until the sugar is completely dissolved.
– Bring the mixture to a boil over medium heat for 15 minutes. Tate test if needed.

6. Cool and Store:

– After boiling, remove the saucepan from the heat and let the mixture cool to room temperature.
– Once cooled, submerge the carrots and radishes in the vinegar and water mixture.

– Transfer into clean, sterilized jars or containers.
– Seal the jars or containers tightly and refrigerate them.


  • Allow the carrot and radish to pickle at least overnight before serving.
  • The pickled vegetables will continue to develop flavor over time. They can be stored in the refrigerator for several weeks.

How long does carrot pickle last?

Simply keep it in the fridge and the carrot will last up to 5-7 months. You can use it to go along with Vietnamese sandwich (banh mi) or as a side dish to other foods, or you can use it as a pickle to make your own pickled vegetables.

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Hey, I'm Sa. Welcome to Wikisizzle! I’d like to keep it simple with everyday meals that are easy to make. Hope you find some delightful flavors here. Let’s get cooking.

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