Pickled Carrots and Daikon (Radish)

This recipe skips the step of drawing moisture from the vegetables with salt, yet achieves the same delightful crunch and flavor as traditional methods. These pickled carrots and daikon (radish) are perfect for adding a burst of flavor to a variety of dishes. They stay fresh in the fridge for up to two months, making them a convenient and tasty staple.

pickled carrots and daikon
pickled carrots and daikon

Daikon and Other Ingredients

Daikon is a type of white radish commonly used in Asian cuisine. It has a long, cylindrical shape and a crisp texture, with a mild, slightly sweet flavor that becomes more peppery as it matures. They are great raw, pickle, and add sweetness to stock for pho. Daikon is versatile and adds a refreshing crunch to various dishes.

pickled carrots and daikon ingredients
pickled carrots and daikon ingredients

Daikon’s Substitutes

If you can’t find daikon radish, several substitutes can work just as well. Regular red and watermelon radishes offer a similar peppery flavor and crisp texture, though they are smaller. For a milder taste, you can also use white turnips, which have a similar texture but a less pronounced flavor. Moreover, for more round and smaller substitutes, slicing them bias will increase the surface area making them easier to chop into sticks.

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Pickling carrots and daikon steps
Pickling carrots and daikon steps

Dishes that Pair Well with Pickled Carrot and Radish

These pickled carrots and daikon radish pair exceptionally well with a variety of dishes. They add a fresh, tangy contrast to rich and savory meals. Here are a few examples of how you can incorporate them into your cooking:

  • Lemongrass Chicken: The acidity of the pickles complements the aromatic and flavorful lemongrass chicken, balancing the dish beautifully.
  • Banh Mi: A classic Vietnamese sandwich, Banh Mi. The pickles add a satisfying crunch and tanginess that elevate the flavors of the meat and pate.
  • BBQ: Whether it’s pulled pork, ribs, or brisket, the sweet and tangy pickles cut through the richness of barbecued meats, adding a refreshing bite.
  • Salads: Toss these pickles into salads for an extra crunch and a hint of acidity, enhancing the overall flavor profile.
Lemongrass Chicken Bowl
Lemongrass Chicken Bowl
pickled carrots and daikon

Pickled Carrots and Daikon (Radish)

Mary Thatcher
This recipe skips the step of drawing moisture from the vegetables with salt, yet achieves the same delightful crunch and flavor as traditional methods. These pickled carrots and daikon (radish) are perfect for adding a burst of flavor to a variety of dishes. They stay fresh in the fridge for up to two months, making them a convenient and tasty staple.
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Prep Time 10 minutes
Pickling Time 3 hours
Total Time 3 hours 10 minutes
Course Side Dish
Cuisine Vietnamese Inspire
Servings 2 big Mason jars

Equipment

  • 2 containers

Ingredients
  

  • 3 carrots
  • ½ daikon (Asian white radish or regular radishes that you can find.)
  • 2 cups water (rolling boiled)
  • cup white vine vinegar
  • 1 cup sugar
  • 1 tbsp salt

Instructions
 

Prepare the Vegetables
  • Start by peeling the carrots and daikon radish. For a small carrot, use this tip to julienne it easily: first, slice the carrot on the bias to increase the surface area, then cut the slices into thin sticks. Julienne the daikon radish in the same way.
Make the Brine
  • In a mixing bowl, combine rolling boiled water, white vinegar, sugar, and salt. Stir until sugar and salt dissolve completely.
Pack the Jars or Containers
  • Place the julienned carrots and daikon radish into clean jars. Pour the hot brine over the vegetables, ensuring they are fully submerged. Leave a small space at the top of the jar to allow for expansion.
Store and Serve
  • Store in the fridge at least 2 hours before serving but they taste best overnight. They also stay fresh and crunchy for up to 2 months.
  • Serve with sandwiches and BBQ without the brine.

Video

@stickyricethaikitchen

Pickled Carrots and Daikon (Radish) Ingredients ⬇️ 3 carrots ½ daikon (Asian white radish or regular radishes that you can find.) 2 cups water (rolling boiled) 1½ cup white vine vinegar 1 cup sugar 1 tbsp salt More tips on substitution and what pairs well with these pickled:www.stickyricethaikitchen.com #pickled#pickledcarrotsanddaikon#carrot#daikon#radish#sidedish#sidedishrecipe#cocina#asianrecipe#vietnamese#vietfood

♬ Dandelions – The Young Ebenezers
Keyword pickled carrots and daikon, pickled carrots and radish, pickled daikon
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