If you're looking for a quick and easy way to add a burst of flavor and color to your meals, this quick pickled daikon radish and carrots recipe is just what you need! With just a few simple ingredients, you'll have a tangy, crunchy, and vibrant pickle ready to add flavors to any dish.
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It is perfect for topping rice bowls, tacos, or even sandwiches, and this pickled combination adds a refreshing zing that's irresistible. Plus, it's super easy to make so that you can enjoy homemade pickles quickly! Read on for more!
Simple ingredients
You will need the following ingredients to make this delicious, quick-picked daikon dish:
- Daikon radish: This mildly sweet and slightly peppery root vegetable is perfect for pickling and absorbs flavors nicely.
- Carrot: I used two small carrots for this recipe.
- Salt
- Rice vinegar: Rice vinegar adds a sharp, tangy flavor to the daikon radishes and carrots.
- Boiling water: Boiling water helps dissolve the sugar while ensuring the flavors meld together.
- Sugar: It balances out the acidity of the vinegar and gives the pickles their signature sweet-savory taste.
- Red chili peppers: A touch of spice that adds color and gentle heat to your pickling liquid.
Step-by-step picking directions
Here is an easy step-by-step guide to creating a delicious pickled dish right in your own kitchen
Prepare: To make this easy pickled daikon, start by peeling the daikon radish and carrots and slicing them into matchsticks or rounds, depending on your preference. The thinner the slices, the quicker they will absorb the pickling liquid.
Salt the vegetables: Place the julienned daikon and carrots in a bowl. Sprinkle salt over them and toss well. Let sit for about 1 hour to draw out moisture and soften the texture.
Rinse and drain: Rinse the salted vegetables thoroughly under cold water to remove excess salt. Drain well, and pat dry with a paper towel.
Prepare the pickling brine: Heat water in a saucepan until boiling. Mix in sugar until dissolved. Add rice vinegar and stir until well combined.
Combine, pickle, and cool: Once your pickling liquid has cooled, place the daikon radishes into a clean glass jar, ensuring enough space for the liquid to cover them completely. Pour the liquid over the daikon and carrots, letting it sit at room temperature until it cools completely.
Refrigerate: Refrigerate for at least 2 hours before serving. For the best flavor, let it sit overnight, allowing the radish to soak up all the flavors.
Enjoy: Enjoy your delicious, quick-pickled daikon.
Pro Tips for the perfect quick pickles
Here are some pro tips to make the best quick pickled daikon radish and carrots:
For the crispiest results, always use fresh daikon radishes. If you purchase them from an Asian grocery store, look for firm, unblemished radishes with smooth skin.
Adjust sweetness & tanginess: If you prefer a sweeter pickle, increase the sugar slightly. For a tangier flavor, add a splash of more vinegar.
Slice evenly for best texture: Julienne the daikon and carrots uniformly so they pickle evenly and stay crisp.
Let it sit longer for deeper flavor: While they’re ready in a few hours, letting them sit overnight intensifies the taste.
Reduce odor: If the daikon’s natural smell is strong to you, soak the cut pieces in cold water for 10 minutes before pickling.
Use these tips to make your pickled daikon and carrots extra delicious!
Storage
To properly store quick pickled daikon radishes and carrots, use a clean, airtight glass jar or plastic container to keep them fresh. Always refrigerate them at or below 40°F and ensure the daikon and carrots remain submerged in the brine to prevent spoilage.
Pickled daikon can be stored in an airtight jar in the refrigerator for up to two weeks. The longer it sits, the more pronounced the flavors will become. To maintain freshness, always use a clean utensil when picking pickles from the jar.
If you notice the liquid turning cloudy or an off smell, it’s time to make a new batch. Unlike fermented Korean radish pickle, which develops a stronger tang over time, this quick pickled version is best enjoyed fresh.
For the best flavor, serve them within 3–5 days. Always use a clean spoon when picking pickles out to avoid contamination. Occasionally, shaking the jar helps redistribute the flavors.
Variations of this daikon radish recipe
There are many ways to customize quick pickled daikon radish and carrots to suit different flavors.
If you prefer a more aromatic version besides red chili, toss in star anise, cloves, or a cinnamon stick for a subtle warmth. You can also add a few thinly sliced garlic cloves to deepen the flavor.
Feel free to experiment with different kinds of vinegar, such as apple cider vinegar for a fruity twist or Zhejiang black vinegar for a richer depth. Adjust the sugar-to-vinegar ratio to control how sweet or tangy the pickles turn out.
Suggest serving accompanying dishes
These easy pickled daikon radishes are incredibly versatile. They pair perfectly with Korean BBQ, offering a refreshing bite to balance rich and smoky meats.
Another great idea is to use them as a topping for rice bowls, sushi, or noodle dishes. They add a delightful crunch to sandwiches. You can also enjoy them as a side to grilled fish, adding a zesty contrast to the dish.
They also pair well with egg rolls, spring rolls, and dumplings, adding a bright contrast to savory fillings. For a simple snack, enjoy them on their own or alongside cheese and charcuterie boards for a unique Asian-inspired touch.
Final thoughts
Whether you are new to pickling or just need a quick recipe to freshen up your meal, this quick pickled daikon radish and carrots recipe is a game-changer. The balance of sweet, tangy, and savory flavors will keep you returning for more. Plus, with how easy it is to make, you’ll enjoy these pickles as a go-to snack or side dish in no time!
Give it a try, and watch it quickly become one of your favorite homemade condiments, as it has for me.
FAQs
Yes, apple cider vinegar works well for pickling daikon, adding a slightly fruity and mellow tang. However, compared to white rice vinegar, it may darken the pickles slightly.
No, sugar is optional. It balances the acidity but can be reduced or omitted if you prefer a more sour pickle.
Yes, you can ferment vegetables using just saltwater, which naturally creates a sour taste over several days.
White vinegar, apple cider vinegar, rice vinegar, and white wine vinegar are all great choices for pickling vegetables.
Quick Pickled Daikon Radish And Carrots Recipe
Ingredients
- 1 pound daikon radish
- 2 carrots
- 1 tablespoon salt
- ½ cup rice vinegar
- 1 cup boil water
- ¼ cup sugar
- 8 small red chili peppers (optional)
Instructions
- Prepare: To make this easy pickled daikon, start by peeling the daikon radish and carrots and slicing them into matchsticks or rounds, depending on your preference. The thinner the slices, the quicker they will absorb the pickling liquid.
- Salt the vegetables: Place the julienned daikon and carrots in a bowl. Sprinkle salt over them and toss well. Let sit for about 1 hour to draw out moisture and soften the texture.
- Rinse and drain: Rinse the salted vegetables thoroughly under cold water to remove excess salt. Drain well, and pat dry with a paper towel.
- Prepare the pickling brine: Heat water in a saucepan until boiling. Mix in sugar until dissolved. Add rice vinegar and stir until well combined.
- Combine, pickle, and cool: Once your pickling liquid has cooled, place the daikon radishes into a clean glass jar, ensuring enough space for the liquid to cover them completely. Pour the liquid over the daikon and carrots, letting it sit at room temperature until it cools completely.
- Refrigerate: Refrigerate for at least 2 hours before serving. For the best flavor, let it sit overnight, allowing the radish to soak up all the flavors.
- Enjoy: Enjoy your delicious, quick-pickled daikon.
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