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.
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.
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.
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.
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!
Pickled Daikon and Carrots Recipe
- 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.