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    Home ยป Side Dishes

    Quick Pickled Daikon And Carrots

    Published:Mar 13, 2021ยท Modified: Dec 17, 2022 by Keri Bevan

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    Quick pickled daikon and carrots are the perfect combination of flavors - sweet, salty and spicy. They make perfect toppers for sandwiches, salads and stir fries. They're easy to make and very addictive.

    pickled daikon in a glass jar.
    pickled daikon and carrots in a jar
    Jump to:
    • Reasons You'll Love This Recipe
    • What Is Daikon?
    • Ingredients
    • How to Make Pickled Daikon And Carrots
    • Serving Suggestions
    • Frequently Asked Questions
    • ๐Ÿ“– Recipe
    • Comments

    Famed for their starring role in the famous Vietnamese sandwich, banh mi, these pickles have rose to fame quickly!

    And deservedly so...the beauty of this recipe is that it's quick and uncomplicated and so versatile. I love to eat them in sandwiches, salads, tacos, burritos and falafel wraps or as a garnish for stir fries.

    This morning I made a fantastic breakfast burrito and threw a handful of pickled daikon and carrots in. It's great to have a jar of these in the fridge. You'll find endless uses for them.

    Reasons You'll Love This Recipe

    โœ…Pickled daikon and carrots are a great snack to have in the fridge. I like to eat them on flatbread or crackers.

    โœ…Need to jazz up a sandwich? These are a creative addition to any sandwich.

    โœ…They're super easy to make.

    Purple Daikon in a pile.
    daikon radish

    What Is Daikon?

    Daikon is a winter radish native to Asia, but it's now grown around the world. It's most commonly used in Asian cuisine, particularly Japanese cuisine. It has a sweeter, less spicy flavor than a traditional Western radish.

    Daikon are tubular vegetables, much like a carrot that comes in a variety of colors. You can find red, green, pink and white daikons.

    Daikon is traditionally used in the following ways:

    • They're added to spring or summer rolls for their mild taste and crunchy texture.
    • They make a brilliant addition to curries and soups.
    • Pickled daikon is used in many traditional recipes.
    • They're served raw with dips.
    • Daikon is one of the ingredients in Korean kimchi.
    • Grated over salads.
    Ingredients in quick pickled carrots and daikon.
    ingredients

    Ingredients

    • Carrots: Carrots are both sweet and bitter making them perfect for this pickle, which gains its great taste profile from opposing flavors.
    • Daikon: Daikon means "large radish" in Japanese. It's basically a carrot shaped radish with a milder flavor than a red radish. I order mine online from an Asian grocer, but if you can't find one, it's fine to substitute another veg like turnips or jicama.
    • Vinegar: The best vinegar for pickling is plain old white vinegar. This recipe calls for a combination of rice wine vinegar, which is milder, less acidic and slightly sweeter in taste than white vinegar, but, If you don't have rice vinegar on hand it's fine to just use all white vinegar.
    • Sugar: I've just used normal sugar here, but if you prefer to use coconut sugar, that also works. I've tried it.
    • Salt: Salt is key to pickling. You can use normal kosher salt or sea salt. Both work equally well.

    *Find the complete recipe with measurements below.

    Vinegar and sugar in a saucepan.
    combine water, vinegar, sugar and salt

    How to Make Pickled Daikon And Carrots

    • The first step is to combine the water, vinegars, sugar and salt in a saucepan and boil it until the sugar is dissolved. This will only take two to three minutes. Take it off the heat and allow it to cool.
    julienne tool for homemade relish
    julienne tool
    Pickled daikon and carrots.
    daikon and carrot
    • Now, julienne your carrots and daikon. I like to use a julienne tool like in the photo above. You'll find them so useful, but if you don't have one you can also use a peeler, a mandolin or just a sharp knife. If you use a kitchen knife, be sure to cut the carrots and daikon into thin matchsticks; if they're too thick, they won't pickle as quickly.
    Pickled daikon and carrots.
    pickled daikon and carrots
    • Put the carrots and daikon into a sterile jar...you can do this by running it through the dishwasher or simply filling it with boiling water and dumping it out. Now pour the brine over the carrots and daikon, put the lid on and give it a little shake to ensure that all your veg is covered in brine. Leave it to sit for several hours before moving it to the fridge to chill for at least 30 minutes.
    • Enjoy your pickled daikon and carrots. See my serving suggestions below for ways you can use this pickle.

    Serving Suggestions

    There are so many ways you can use pickled carrots and daikon. Here's a few of my favorite ideas:

    ๐ŸงกServe pickled daikon and carrots on nachos. Check out my popular vegan nachos recipe.

    ๐ŸงกAdd to your favorite salad.

    ๐ŸงกMake yourself a lemongrass tofu banh mi sandwich.

    ๐ŸงกUse pickled daikons and carrots as a tangy addition to ramen.

    ๐ŸงกTry this fantastic pickle as a sandwich topping.

    Quick pickled carrots and daikon in a jar.
    pickled daikon and carrots

    Frequently Asked Questions

    What can you substitute for daikon?

    Daikon is a mild Asian radish that's tubular in shape, much like a carrot. If you can't find daikon, you could substitute turnips, jicama, parsnips or cabbage. Traditional Western radishes have a much spicier flavor than daikon, and don't make an adequate substitute for daikon.

    What do daikon radishes taste like?

    A daikon radish has a milder taste than a traditional Western radish. Daikon is mildly sweet with a hint of spicy.

    Can you eat daikon raw?

    Yes, you can eat daikon raw, grilled, steamed, roasted, pickled or air fried. You can eat all parts of the daikon, not just the root; The greens can be used in stir fries or salads. Daikons do not need to be peeled before eating.

    Craving More Easy Vegan Recipes?

    Vegan Bahn Mi Bowl With Crunchy Tofu

    Pineapple Salsa

    Quinoa Pilaf With Miso Dressing

    Korean Cucumber Salad

    Mexican Pickled Onions

    Homemade Pickled Mustard Seeds

    ๐Ÿ“– Recipe

    Quick Pickled Daikon And Carrots

    Keri Bevan
    Quick pickled daikon and carrots are the perfect combination of flavors - sweet, salty and spicy. They make perfect toppers for sandwiches, salads and stir fries. They're easy to make and very addictive.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 2 minutes mins
    resting and chill time 2 hours hrs 30 minutes mins
    Total Time 2 hours hrs 47 minutes mins
    Course Side Dish
    Cuisine American, Korean, paleo, vegan, Vietnames
    Servings 8 servings
    Calories 63 kcal

    Ingredients
     
     

    • 1 cup carrots julienned
    • 1 cup daikon julienned
    • 1 cup water
    • ยฝ cup white vinegar
    • ยฝ cup rice wine vinegar
    • ยฝ cup sugar
    • 2 teaspoons salt

    Instructions
     

    • Boil the water, vinegars, sugar and salt in a small saucepan over medium heat. Boil until the sugar is dissolved, about 1-2 minutes. Set aside to cool.
    • Julienne the carrots and daikon and put them in a sterile jar.
    • Pour the cooled brine over the carrots and daikon, close the jar and allow to rest for 2-3 hours.
    • Put the jar in the fridge for 30 minutes to chill.

    Notes

    1. Pickled daikon and carrots should stay fresh in the fridge for up to two weeks.

    Nutrition

    Calories: 63kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 598mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 2673IUVitamin C: 4mgCalcium: 12mgIron: 1mg
    Keyword pickled daikon
    Tried this recipe?Let us know how it was!

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    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

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