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Pickled Daikon and Carrots

1/2 lb. carrots- julienned or cut into thin match-like strips

1/2 lb. daikon radish, cut same as carrots

4 cups water, slightly warm enough to dissolve the salt and sugar

3 tablespoons sugar

2 tablespoons salt

1/3- 1/2 cup cup distilled white vinegar or rice vinegar, (start with 1/3 cup and taste the mixture. If you like it more tangy/vinegary, add few more tablespoons of vinegar)



daikon and carrot.jpg

In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.

Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.

Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

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