Home » Korean Side Dishes (Banchan) » Quick Pickled Carrots and Daikon Radish

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 | MyKoreanKitchen.com

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 | MyKoreanKitchen.com

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 | MyKoreanKitchen.com

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.

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 | MyKoreanKitchen.com

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 | MyKoreanKitchen.com

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.

Julienned radishes for pickles


Pickled Carrots and Daikon Radish recipe | MyKoreanKitchen.com

Quick Pickled Carrots and Daikon

Super easy and quick pickled carrots and daikon recipe.
4.95 from 20 votes
Print Pin Rate Save
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

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

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 96kcal | Carbohydrates: 23g | Sodium: 22mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3340IU | Vitamin C: 7.8mg | Calcium: 16mg | Iron: 0.2mg

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.

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.

Written by: Sue

Last Updated:

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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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