Learn how to make super easy and quick pickled carrots and daikon radishes! These pickles are so versatile that they can go with anything!
Last week when I shared my Oven baked Korean BBQ Beef ribs recipe, I mentioned that I will share my quick pickled carrots and radishes recipe. So here it is!
It must be my age. As I’m getting older, I’m loving pickled vegetables! Lol.
What I love about these pickled carrots and daikon is that they are so quick to make and its pickling time is pretty fast compared to most pickled vegetables.
These days, I’m pairing my pickles with my Korean BBQ, hotdogs or just as a simple side dish to my Korean rice.
If you are into pickled radishes, you might also want to check out my other pickled radish recipes from these links. Korean Style Pink Radish Pickles and Korean Pickled Radish Wraps
While you’re at it, you might also check out my Korean style green chilli pickles as well. 🙂 I love these!
I hope you enjoy my simple pickling recipes!
Ingredients for Pickled Carrots and Daikon Radish
Main
- 300g / 10 ounces Korean radish or daikon radish, julienned
- 200g / 7 ounces carrots, julienned
Pickle brine
- 1 cup water
- 1 cup white sugar
- 1 cup apple cider vinegar (or rice vinegar)
- Pinch of salt
*1 Tbsp = 15 ml, 1 Cup = 250 ml
** Radish and carrot portion can be changed per your preference.
***Learn how to choose a fresh and delicious Korean radish!
How to Make Pickled Carrots and Daikon Radish
1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.
How to Store
You can store the pickles in the fridge for a few weeks, at least. I would think they will last even longer if the jar and the lid are properly sterilized. (But for us, they don’t last for that long typically as they are all gone by then. 😉 )
Another thing to remember is that these pickles do taste best within the first 4-5 days of pickling them while they are still in a crisp state.
Note
The readiness of pickles can be vary depending on the thickness of the radishes and carrots. I used this mandoline slicer to julienne, so mine were fairly thin. I also wore cut resistant gloves, while I was using the slicer.
Quick Pickled Carrots and Daikon
Ingredients
Main
- 300 g Korean radish or daikon radish (10 ounces), julienned
- 200 g carrots (7 ounces), julienned
Pickle brine
- 1 cup water
- 1 cup white sugar
- 1 cup apple cider vinegar (or rice vinegar)
- Pinch of salt
Instructions
- Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
- Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
- Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
