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Pickled Daikon with Carrot
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Pickled Daikon with Carrot

Make this tangy and crunchy pickled daikon and carrot to pique your appetite and start your meal. It’s a quick pickle recipe that takes no time to put together. {Gluten-Free, Vegan}

Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Total Time
12 hrs 20 mins
Servings: 12 servings
Calories: 28 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

  • 1 daikon radish (about 1.3 lbs / 600 g)
  • 2 small carrot about 10 oz / 300 g
  • 3/4 cup rice vinegar (*Footnote 1)
  • 3/4 cup distilled vinegar
  • 1/2 cup sugar
  • 3 teaspoon salt

Instructions

    Cup of Yum
  1. Peel the daikon and carrots. Cut the daikon into 1/3” (1 cm) thick rounds, then cut each round into four equal fan-shaped pieces. Cut the carrot into 1/4” (6 mm) rounds, then slice each round into half moon pieces. Place the daikon and carrots in a colander, run under cold water until the water runs clear. This removes the daikon’s funky smell, and prevents the carrots from tinting the daikon orange. Drain well and move to a heat-proof bowl or container you plan to store the pickles.
  2. Add the rice vinegar and distilled vinegar into a small saucepan and bring to a boil. Once vigorously boiling, add the sugar and salt, stirring with a whisk until fully dissolved.
  3. Pour the boiling hot pickling liquid over the daikon and carrots. (*Footnote 2) Marinate for at least 1 hour before eating, or overnight for a better flavor. Once the brine cools off completely, store the pickles in an airtight container in the refrigerator for up to a week.

Notes

  • The combo of Japanese rice vinegar and distilled vinegar mimics Chinese white vinegar, which is fruitier than distilled vinegar but more pungent than Japanese rice vinegar. It creates a brine that has the sour taste coming through while maintaining a fruity note.
  • The brine will not cover all the ingredients at the beginning. But once the daikon and carrot sit in it for a while, they will release enough liquid so the brine covers everything.

Nutrition Information

Serving 1serving Calories 28kcal (1%) Carbohydrates 5g (2%) Protein 0.9g (2%) Sodium 113mg (5%) Potassium 147mg (3%) Fiber 1.1g (4%) Sugar 3.5g (7%) Calcium 5mg (1%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 28

% Daily Value*

Serving 1serving
Calories 28kcal 1%
Carbohydrates 5g 2%
Protein 0.9g 2%
Sodium 113mg 5%
Potassium 147mg 3%
Fiber 1.1g 4%
Sugar 3.5g 7%
Calcium 5mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.