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Quick Pickled Carrots and Daikon Radish


Learn how to make super easy and quick pickled carrots and daikon radishes! These pickles are so versatile that they can go with anything!

Pickled Carrots and Daikon Radish recipe |

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.

Julienned carrots and daikon for pickles |

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!

Carrot and Daikon Pickles |

Ingredients for Pickled Carrots and Daikon Radish


  • 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.

Pickling brine for carrots and daikon radish

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.

How to Make Pickled Carrots and Daikon Radish |

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.

Quick pickled carrots and daikon radish |

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.


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.

Julienned radishes for pickles

Pickled Carrots and Daikon Radish recipe |

Quick Pickled Carrots and Daikon

Super easy and quick pickled carrots and daikon recipe.
4.92 from 12 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: carrots, daikon, pickles, radish
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10
Calories: 96kcal



  • 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


  • 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.


1 Tbsp = 15 ml, 1 Cup = 250 ml


Calories: 96kcal | Carbohydrates: 23g | Sodium: 22mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3340IU | Vitamin C: 7.8mg | Calcium: 16mg | Iron: 0.2mg
Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 30, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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66 thoughts on “Quick Pickled Carrots and Daikon Radish”

  1. Hi Sue, this was so good, I’ve tried a few other recipes and found them too salty, but this one is really well balanced, only addition was a bay leaf added to the brine.😋 My wife and I devoured a fair bit of it with Korean Bbq and all the other sides. Masisseoyo!

  2. I did make this recipe and I give it a 5 star from my fridge …they are delicious and everyone loves having them as a side to their Japanese or Thai meal… we do Korean next. I am experimenting today with peppercorn chili turmeric and bay leaf with the Daikon a slightly different recipe. Thankyou for sharing the recipe and giving me the courage to keep going. I make Japanese sweet tofo pouches with sushi rice that has turmeric Daikon fine chop with a few other things. Our family friend from Japan taught us to make these 56 years ago in Vancouver when we came from the mountains in BC and never tasted such a wonder. Yum!

  3. I’ve been making these weekly since I first tried the recipe. Everyone in my house–including the kids– eats them with pretty much everything.

  4. Hi Sue,
    I’m so glad that I just found your blog while I was looking for a quick daikon radish pickles recipe. I’m making these pickles now! and I can tell that it’s going to be delicious! We love Korean food and banchan 🙂 Kamsahamnida!

  5. So I accidentally poured the brine over the veggies immediately (rather than letting it cool – I was in a rush and didn’t read closely). Is it ruined? I put it in the fridge right away rather than leaving on the counter since it’s hot. Your thoughts?

    • As long as your jar didn’t crack from the sudden hot temperature, it should be fine. But I’d suggest you give it some time (3-4 hours or possibly longer) to mature in the fridge instead. 🙂 Let us know how it went.

      • The jar didn’t crack, and I didn’t sample until it sat overnight. It’s great! Veggies are still crunchy (which is what I worried about the most – that they would cook and get soggy). Thanks!

  6. Thank you for your website, I love your recipes, pictures that go along with them as well as your commentary! 🙂
    I was wondering.. how long can I keep the pickled veggies in the fridge for?
    Thank you! ❤

    • It should last for at least a few weeks. I updated the post above to share more insights on this topic too since more people are asking about the same thing. Hope this helps! 🙂

  7. Easy to make, tastes delicious. I used totally fresh ingredients and put it the fridge as instructed but as another reviewer mentioned it does not smell very nice when you open the jar, bit of a nasty eggy pong! I made it 3 days ago, just enjoying second lunch with it and I’m enjoying it very much despite slightly off odour.

  8. Currently, I am short on time. Any thoughts on using only baby carrots? I think the pickling will take longer (maybe 24hrs) but I can skip the julienning. Do you have any suggestions on adapting it to baby carrots? Thanks!

    • I’m not speaking from my experience, but if you’re using “whole” baby carrots, I would think it will take a lot longer, like a few days to a week longer. I guess it will depends on the size and the thickness of your baby carrots…

  9. Can I leave the jar over the counter for more than a few hours as it is or should I follow other steps to be able to do that?

    Thanks in advance, love the page!

    • You can leave it on the counter longer if you would like. (But what’s the reason? Also, how long are you intending to keeping it out?) I would be extra cautious as it can get spoiled. Also, in my opinion, unrefrigerated pickles aren’t as crunchy as cold pickles.

  10. Thanks Sue for the pickled carrot and radish recipe. Have been looking for this recipe for some time. Since I adopted my three daughters from Korea (who are adults now) we make a lot of Korean meals. Just love that you share all these delicious recipes.
    Do you have a cook book with all of your recipes? I would like to give one to each of my daughters as a gift. Keep up the good work.

  11. I have made this before and have wondered if that much sugar is really
    necessary. I’ve noticed that even in pickles bought in the grocery store, there is a huge amount of sugar, and thins tough on diabetics.

    • Hi Anne, You can certainly reduce the sugar if you want to. It’s just there to balance the overall taste (from the vinegar).

  12. Hello, tried this recipe the first time and my family loved it but it turned out bland the second time i made it maybe because i didnt put enough brine to cover the radish. Can i add more brine to it even after it’s been made for 24hrs already?

    • I think that should be OK. I wonder why yours turned out bland the second time. Did you make with a lot more radish/carrots but didn’t change the brine portion? Or it could be that radish/carrots were a bit thicker than the first time, so they haven’t had the time to absorb the brine yet? Anyway, I hope additional brine can save your pickles.

  13. Hi Sue!

    Thanks for your recipe!
    Is there any alternative for sugar?
    I’m trying to cut down on white sugar/sugar in general.

    Can’t wait to try!

    • Hi Sarah, Sugar is used to balance the tanginess and tartness of vinegar. Perhaps, you can start off with reduced sugar then gradually increase it until you like it. Also, you can use raw sugar instead of white sugar, which is less processed.

  14. This is a great recipe! Your pictures are gorgeous and do a great job of complimenting each step of the process. The color is also great – I can’t wait to try this at home. Hopefully I end up with the same end product that you did! What kind of recipes do these go best with? Thanks for your recipe!

        • That doesn’t sound good! Did any of your individual ingredients smell a bit off before you pickled them?
          Honestly, I didn’t experience what you went through, so I don’t know what can be improved. 🙁

          • Me neither, but some folks have a hard time with the vinegar and could think of it as stinky. Not rotten eggy though, that is usually a sulfur type reaction, which i haven’t experienced with carrots and daikon. Personally i find this recipe to be quite clean smelling compared to my lacto fermented pickles. Perhaps the commenter used sulfur rich cabbage or onions in a previous pickle. Thanks for this nice info.

        • Hi Martin,
          I’ve heard of the stink you are referring to but only in relation to lacto-fermented pickled vegetables. This is a quick pickle using vinegar so you shouldn’t get any sulfur like odor. Just make sure you boil the brine as Ms. Sue says and make sure your vegetables are washed in a very mild detergent before shredding. Also wouldn’t hurt to add boiling water to your pre-washed jar before adding the vegetables for a final sterlization. Quick pickling is much easier (and safer) than lacto fermented pickling so this recipe should turn out fine. In the future if you decide to try to lacto ferment (room temperature) vegetables, in addition to making sure everything is super clean, use a pickling crock with a water seal. The water seal prevents oxygen from getting in but allows excess CO2 to escape. Then just leave them alone until they are fully fermented to your taste. No opening the lid to check! Good luck Martin.

        • After reading Dan’s comment above (Thanks, Dan by the way!), I did some digging on the internet. Apparently, a radish belongs in brassicaceae family and it naturally contains high amounts of sulphur based compounds.

          The sulfur concentration is known to be the greatest on its skin. Did you peel the radish skin? I always do for daikon / Korean radish. Anyway, maybe this could be it. Also, you could be more sensitive to smell of sulfur than I am.

          Anyway, the sulfur smell doesn’t mean the food is spoiled. Just open the jar for about 15 mins to let the smell go away. You might leave the room if you can’t stand the smell too.

          Next time when I make these pickles again, I will pay more attention to the smell. (Though hopefully it doesn’t smell as it always has for me. 🙂 ) Hope this helps!

  15. Hi Sue,

    I just shared this recipe yesterday with my daughter. She was looking for a Kimchi recipe, do you have one? Anyway I sent her this one and she wants to try it out.


  16. Hi Sue, Thanks much for this recipe. I have been looking for a recipe to replicate what I get at my favorite local Korean restaurant. The family that runs the restaurant makes a version seemingly identical to yours but it has just a touch of heat. If you wanted to add spice what would you use? Gochugaru?

      • Hi Sue,
        Thanks for the response. I was able to browse your site more thoroughly last night and found your recipe for spicy Korean Radish Salad. I think that is actually the side dish they have been serving. So that means I have to try both recipes as I and my family love pickled carrots. Great site. A must-see for anyone wanting to learn to cook Korean food. Keep it up!

    • These pickled carrots and radishes are sweet and sour. 🙂 Deliciousness is a personal judgement, so I’m sure your hot and sour version is great too. 🙂

    • I read that typically refrigerated pickles can last for a month. (Though we normally finish it at around 2 weeks mark if not before. So I don’t know for sure! It could be less or longer.) 🙂

  17. I pickle everything!!! I love it. This is a great easy recipe that I am now collecting at the supermarket. I would like to know is there reall a difference between Apple cider and rice vinegar as far as taste? I have both.


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