Carrot Daikon Pickle
Brighten up your meals with this crisp and tangy Carrot Daikon Pickle, a quick and easy recipe perfect for adding a refreshing burst of flavor to any dish. Featuring thinly sliced carrots and daikon radish, this Asian-inspired pickle comes together in just 15 minutes of prep time and is steeped in a simple yet vibrant brine made from distilled white vinegar, sugar, and water. The pickling process is effortless, and with just an hour in the fridge—though better after 24 hours—you’ll have a versatile condiment bursting with zesty, sweet, and savory notes. Ideal as a topping for banh mi sandwiches, a side for rice bowls, or a palate-cleansing snack, these pickled veggies are as delightful as they are easy to prepare. Plus, they stay fresh for up to two weeks, making them a convenient and flavorful addition to your homemade condiments.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 medium Daikon radish
- 1 tablespoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Distilled white vinegar
- 1 cup Water
Instructions
Peel the carrots and daikon radish. Slice them into thin matchsticks or use a julienne peeler for uniform strips.
Place the sliced carrots and daikon in a medium bowl. Sprinkle 1 tablespoon of salt over them and mix thoroughly using your hands. Let sit for 15 minutes to draw out excess moisture.
After 15 minutes, rinse the carrots and daikon under cold water to remove the salt. Drain thoroughly and gently squeeze out any excess water using your hands or a clean kitchen towel.
In a small saucepan, combine the granulated sugar, distilled white vinegar, and water. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let the brine cool to room temperature.
Place the drained carrots and daikon into a clean jar or container with a tight-fitting lid. Pour the cooled brine over the vegetables, ensuring they are completely submerged.
Seal the jar and refrigerate for at least 1 hour before serving. For best flavor, allow the pickle to sit in the refrigerator for 24 hours.
Store the pickle in the refrigerator for up to 2 weeks and enjoy as a tangy accompaniment to your meals.
Nutrition Facts
Calories |
64 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
