Go Back
–+ servings
Jar of Pickled Daikon and Carrots with a blue and white napkin and radish leaves behind the jar

Pickled Daikon and Carrots Recipe

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

Ingredients
  

Main Ingredients

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

Brine

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

Instructions
 

  • 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.

Nutrition

Calories: 73kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 49mgFiber: 1gSugar: 17gVitamin A: 1782IUVitamin C: 1mgCalcium: 6mgIron: 1mg
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!