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Pickled Daikon & Carrots

Zesty Pickled Daikon & Carrots: A Crisp Flavor Boost

Transform humble daikon and carrots into a delightful pickled treat with just five ingredients, perfect for any meal.
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Prep Time 30 minutes
Cook Time 5 minutes
Marinating Time 24 minutes
Total Time 59 minutes
Servings: 4 cups
Course: Snacks
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pickling Liquid
  • 1 cup Hot Boiling Water Essential for dissolving sugar and salt.
  • 1/4 cup Sugar Adjust to taste.
  • 1 tablespoon Salt For balancing flavor.
  • 1 cup Rice Vinegar Can substitute with apple cider vinegar.
Vegetables
  • 1 large Daikon Radish Substitute with cucumbers or bell peppers if needed.
  • 1 small Carrot Can be omitted or replaced with yellow bell peppers.
  • 1 tablespoon Salt Draws moisture from the veggies.

Equipment

  • Mixing Bowl
  • Colander
  • Jar or Sealable Container

Method
 

Step-by-Step Instructions
  1. Combine hot boiling water, sugar, and salt in a bowl until dissolved. Add rice vinegar and cool.
  2. Wash and peel daikon and carrot, then julienne them into thin matchsticks.
  3. Place vegetables in a colander, sprinkle with salt, and massage for a few minutes. Let sit for 15 minutes.
  4. Rinse the salted vegetables under cold running water and shake to drain.
  5. Pack vegetables into a clean jar and pour cooled pickling liquid over them.
  6. Seal the jar and refrigerate for at least 24 hours before enjoying.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 80IUVitamin C: 10mgCalcium: 30mgIron: 0.8mg

Notes

Pickled daikon and carrots can last 3-4 weeks in the fridge. They taste better after a few days of marinating.

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