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Prep
Instructions:
- Place the julienned daikon and carrots in a bowl, sprinkle with the salt, and toss well. Let sit for 10 minutes, then squeeze out any excess liquid.
- In a separate bowl or jar, combine the water, vinegar, and sugar. Stir until the sugar fully dissolves.
- Pack the daikon and carrots into a clean jar, then pour the vinegar mixture over them until fully submerged.
- Let the jar sit at room temperature for at least 30 minutes before using, or refrigerate for a more mellow flavor.
- Store in the refrigerator for up to 2 weeks.
Common Mistakes, Notes, Storage, Swaps & Tips
Swap rice vinegar for apple cider vinegar for a slightly different tang. For a spicier version, add a few slices of fresh chili to the jar. These pickles are a classic topping for banh mi sandwiches, but they're just as good on rice bowls, tacos, or alongside grilled tofu.
Why these Ingredients
Pickled Daikon and Carrots
Makes about 2 cups
15 min
0 min
15 min (plus 30 min resting)
Ingredients:
- 1 medium daikon radish, julienned
- 2 large carrots, julienned
- 1 tsp fine sea salt
- 1 cup water
- 1 cup rice vinegar (or distilled white vinegar)
- 1/4 cup granulated sugar
Equipments:
Features:
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Instructions:
- Place the julienned daikon and carrots in a bowl, sprinkle with the salt, and toss well. Let sit for 10 minutes, then squeeze out any excess liquid.
- In a separate bowl or jar, combine the water, vinegar, and sugar. Stir until the sugar fully dissolves.
- Pack the daikon and carrots into a clean jar, then pour the vinegar mixture over them until fully submerged.
- Let the jar sit at room temperature for at least 30 minutes before using, or refrigerate for a more mellow flavor.
- Store in the refrigerator for up to 2 weeks.
