Pickled Carrot and Daikon radish
A sweet and sour pickle that is a wonderful accompaniment to many dishes.
Prep Time20 minutes mins
Cook Time0 minutes mins
Rest time1 day d
Course: Salad, Side Dish
Cuisine: Asian
Keyword: carrots, daikon radish, pickle
Servings: 10 servings
Calories: 46kcal
- 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.
Substitutes - If you can't find Daikon radish, white turnip, jicama, or parsnips will work in its place. Alternatively, you can omit it altogether and just make pickled carrots.
Ready in one hour however the flavors will intensify the longer they sit as the vegetables will fully absorb the brine.
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.
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.
Serving: 1serving | Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 122mg | Potassium: 348mg | Fiber: 3g | Sugar: 7g