Pickled Daikon and Carrots is a wonderful accompaniment to many dishes. It's a fast and easy recipe that lasts forever in the fridge. It is delicious on salads, sandwiches, tacos, burgers, or any of your favourite bowls. It also pairs well with grilled meat and fish.
If you've eaten Vietnamese, Korean or Japanese cuisine you've probably tried Pickled Daikon and Carrots already and never realized how easy it is to make! This delicious pickle is not limited to Asian dishes either. It makes a great accompaniment to recipes like my Vietnamese Chicken Wings or added to dishes such as this delicious Vegan Tempeh Curry.
Why We Love This Recipe
Quick and easy: This recipe comes together in no time!
Versatile: Use this condiment to level up sandwiches, salads, grilled meats, fish, and more!
Vibrant color and crunch: Adds a bright punch of color and texture to any meal.
Healthy alternative: Store-bought condiments and pickles tend to be high in salt and sugar.
Customizable: You can make this recipe with only daikon or only carrots. You can also use regular radish, jicama or turnip. Play around with the acidity and sweetness to your liking. Switch it up to make it your own!
Ingredients and Substitutions
- Daikon Radish can be substituted with white turnip, jicama or parsnips. Or you can omit it altogether and make pickled carrots.
- Cilantro can be omitted or substituted with fresh parsley. Other aromatics can be added such as garlic, ginger, chili peppers, and peppercorns.
- Rice vinegar can be replaced with equal parts white or cider vinegar.
Please refer to the recipe card below for a full list of ingredients and quantities.
How to Make This Recipe
Steps 1 and 2 - Julienne carrots and daikon radish. There are 2 different tools that can make this job easier. First is a Mandoline with a julienne attachment and second is a Julienne Peeler. You can also use a food processor that has a julienne attachment or cut the vegetables by hand, into this strips, using a sharp knife.
Step 3 - Place the cilantro then the vegetables into clean glass jars or containers. Then mix together the pickling ingredients.
Step 4 - Pour pickling liquid into the jars submerging the vegetables. Cover and refrigerate for up to 6 weeks.
- Play with the ratio of sugar and vinegar to find the perfect balance that suits your taste preferences.
- Add flavor with aromatics and spices: Some great additions include garlic, ginger, chili flakes, black peppercorns. Experiment with different combinations to create your own unique flavor.
- Allow flavors to develop: While you may be tempted to dive right into your pickles, allow them some time to develop their flavors. Although you can dive in after an hour or so it's better to refrigerate them for at least 24 hours to allow the vegetables to fully absorb the brine and develop that tangy, pickled taste.
- Store properly: Once pickled, store your carrots and daikon radish in airtight containers in the refrigerator. Keep towards the back of the fridge where it is coldest. This will help maintain their crispness and flavor for an extended period.
I love topping salads with Pickled Daikon and Carrots. Have a look through my Easy Salad Recipes for many options.
Pickled daikon will last in the refrigerator in an airtight container for up to 6 weeks. Keep towards the back of the fridge where it's coolest.
This condiment is served on Vietnamese Banh Mi sandwiches and as a side dish to many Korean and Japanese dishes. It is also a delicious addition to salads, tacos, bowls, and pairs well with grilled meat, fish, and vegetables.
They can be eaten after a minimum of one hour however the flavor will be better after 24 to 48 hours as the vegetables have more time to absorb the brine.
Serve it with
Pickled Carrot and Daikon radish
- 450 g daikon radish
- 450 g carrots
- ¾ cup sugar, white
- ¾ cup white vinegar
- ¾ cup rice wine vinegar
- 1 ½ cups water, room temperature
- 3 sprigs fresh coriander, optional
- Mix together the sugar, both vinegars, and water. Set aside, stirring occasionally to dissolve the sugar, while you prepare the vegetables.
- Peel and shred the carrots and radish. Mix together in a large bowl.
- Place cilantro sprigs in the jars and then add the carrot and daikon mixture. Pour in the pickling liquid until the vegetables are submerged. Cover and rest in the fridge for at least one hour but ideally 24 hours. The pickle will last in the fridge for 4-6 weeks.