Pickled Daikon and Carrots Recipe

This Pickled Daikon and Carrots Recipe are a new sweet and sour favorite in my kitchen right now. Since we’ve harvested so many daikon radishes this year, I’ve been pickling them, using them raw in salads, making them into chips, French fries, and even boiling them with my greens.

Jar of Pickled Daikon and Carrots with a blue and white napkin and radish leaves behind the jar
This Pickled Daikon and Carrots Recipe is the perfect combination of sweet and sour! It’s perfection on fish and burgers!

The great thing about this recipe is that you can eat it right away, and making pickled vegetables is so quick and easy. They brighten up just about any meal.

Stacy Lyn's hands putting daikon radishes and carrots in a. pickling jar
Pickling vegetables has never been so easy! It only takes 10 minutes until serving time.

It seems just about every culture has some form of pickled or fermented vegetables, but pickled Daikon and carrots are famous in South Korea, Vietnam, and China. It’s served over everything from noodles to congee.

 The brine is equal parts sugar to vinegar, so it’s a perfect combination of sweet and sour. The peppercorns give it that bit of heat that feels a little lacking and the bay leaf rounds out the flavor.

Peeled Daikon Radishes and Carrots on wood with a black background
It only takes minutes to use the peeler and peel vegetables to pickle.

I’ve been completely changing the flavor profile of my hamburgers just by placing a forkful right on top of the burger. I find I don’t need much else in terms of condiments when I use pickled daikon and carrots.

Burger topped with Pickled daikon and carrots radishes on pink plate with the pickled vegetables and radishes in background
Burgers taste amazing topped with sweet and sour pickled  radishes and carrots!

What I find completely delicious is this pickled mixture over simply seasoned salmon on a bed of rice or heirloom cowpeas.

Salmon on A Bed of Rice with Pickled Daikon and Carrots on top
Fish is the perfect vehicle to chow down on pickled vegetables.

My family has always loved pulling out all kinds of relishes, pickled peppers, and now these pickled beauties to top everything from creamy soups to give texture to peas or beans and rice dishes.

Daikon Radishes and Carrots on Concrete background
Daikon Radishes and Carrots are the perfect pair. Carrots are full of sweetness against the sharp pepperiness of the radishes!

If you really want the pickled daikon experience, try liberally topping fried chicken with this recipe. If you don’t believe me, just give it a try. It’s surprisingly delicious!

Jar of Pickled Daikon and Carrots with a blue and white napkin and radish leaves behind the jar

Pickled Daikon and Carrots Recipe

Prep Time 5 minutes
Cook Time 5 minutes
Course Condiment
Cuisine Japanese
Servings 12
Calories 73 kcal


Main Ingredients

  • 2 cup Daikon Radishes julienned or peeler sliced
  • 1 cup Carrots julienned or peeler sliced


  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 4 or 5 Bay leaf
  • Pinch of salt
  • 4 or 5 peppercorns


  • In a saucepan, combine all brine ingredients and bring to a boil and stir. When sugar dissolves, about a minute, remove from the heat and allow brine to completely cool.
  • In a sterilized pickling jar, add the radishes and carrots. Pour cooled brine over the vegetables and allow to sit for about 30 minutes before serving. Place the lid on the jar of unused pickled vegetables refrigerate for up to 3 weeks.


Calories: 73kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 49mgFiber: 1gSugar: 17gVitamin A: 1782IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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