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–+ servings

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
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Prep Time 15 minutes
Cook Time 2 minutes
resting and chill time 2 hours 30 minutes
Total Time 2 hours 47 minutes
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
  • ½ cup white vinegar
  • ½ cup rice wine vinegar
  • ½ 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
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