Pickling daikon radish and carrots is crazy simple and offers a slightly sweet and tangy flavor, as well as a good crunch.

This mix of daikon radish and carrots is packed with vitamin C, folate, and potassium. Daikon radish is a vitamin C and folate powerhouse on its own. This recipe is a bit salty and sweet so have it in small amounts to complement other food. It goes well with spicy foods, and fried and grilled protein. It's often served with Vietnamese bahn mi sandwiches, Korean fried chicken, and noodle and rice bowls.

A quick callout about the difference between quick-pickled and fermented vegetables: Quick-pickled veggies are marinated in a vinegar solution and take about two hours before they're ready. Fermented veggies rest in a salt solution for several days at room temperature. The fermenting action happens with naturally-present lactobacillus bacteria that converts the sugars into lactic acid. Pickled veggies have a slightly acidic and sweet flavor. Fermented veggies develop a tangy flavor that has a long shelf life. Think sauerkraut that lasts for several months. Once you open the fermented veggies they must be stored in the refrigerator.

For more quick-pickled veggies, try pickled carrots, dill pickles, and everyday pickles. I add this daikon radish mixture to salads, bowls, and fish dishes. Enjoy!

Pickled Daikon Radish ingredients — 1. Gather the ingredients.

Pickled Daikon Radish sliced carrots — 2. Slice the carrots and radish into batons (thin slices).

Pin Recipe Print Recipe Add to List

Pickled Daikon Radish

Store in a sealed glass container in the refrigerator. They last that way for a few months.

Servings servings

Calories 56 kcal

Ingredients

2 large carrots
1 medium daikon radish
4 teaspoons kosher salt
½ cup honey or other sweetener
1 ½ cups boiling water
¾ cup rice wine vinegar

Instructions

Peel the carrots and radish and slice into thin batons (thin strips).
2 large carrots, 1 medium daikon radish
In a large bowl, add the salt and honey.
4 teaspoons kosher salt, ½ cup honey
Pour the boiling water over the salt and honey and stir to dissolve.
1 ½ cups boiling water
Stir the vinegar into the mixture.
¾ cup rice wine vinegar
Add the carrots and radish to the liquid and let sit for 2 hours.
Transfer the mixture to an airtight glass container and store in the refrigerator. Enjoy any time! They last a few months.

Nutrition

Calories: 56kcalCarbohydrates: 14gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 790mgPotassium: 110mgFiber: 1gSugar: 13gVitamin A: 2005IUVitamin C: 7mgCalcium: 14mgIron: 0.2mg