Quick Pickled Carrots and Daikon
User Reviews
5.0
75 reviews
Excellent
Quick Pickled Carrots and Daikon
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Super easy and quick pickled carrots and daikon recipe.
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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
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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 Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
23g
(8%)
Sodium
22mg
(1%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
3340IU
(67%)
Vitamin C
7.8mg
(9%)
Calcium
16mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 23g | 8% |
| Sodium | 22mg | 1% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 3340IU | 67% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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