Pickled Daikon Radish and Carrots
My friend and I were talking about how much we like pickled daikon radish and carrots one day so we both set out on a quest to try making it ourselves. The first challenge we faced was finding daikon radish. They seem to be in most Asian supermarkets, but not Western ones. The second challenge was making the radish and carrots pickled, but not too sour from the vinegar (I used apple cider vinegar). I ended up having to increase the amount of sugar I used, which makes this side dish not as healthy as I had thought. Ignorance is bliss. 😉
Despite those minor challenges, making pickled daikon radish and carrots is pretty easy and they are delicious to eat. The juicy crunch of it just makes it seem so fresh. If you want to try making it too, my recipe is below.
Level: Easy | Time: 15min + 12h | Servings: 4
- 3/4 cup of apple cider vinegar
- 1/2 cup of water
- 1/2 cup of white sugar
- 1 tbsp of salt
- 1 daikon radish
- 5 baby carrots (since I prefer for mine to be mostly radish)
- Chili flakes (to taste)
- Heat 3/4 cup of apple cider vinegar, 1/2 cup of water, 1/2 cup of white sugar, and 1 tbsp of salt in a pot under low-medium heat, stirring often until the sugar and salt dissolve.
- Let the apple cider vinegar mixture cool.
- Julienne (mine was a thicker cut due to preference) the daikon radish and baby carrots and put them into a glass jar or Tupperware container.
- If you like spicy food, add chili flakes (to taste) to the apple cider vinegar mixture before pouring it on top of the radishes and carrots until they are fully covered.
- Seal the lid of the jar or container and put it in the refrigerator for 12h.
- After 12h, drain the liquid and crunch away! Too cheesy? 😜
If you want a good main dish to make with this, check out my Ground Beef and Vegetables blog article.