Servings
Font
Back
0 from 75 votes

Quick Pickled Carrots and Daikon

Super easy and quick pickled carrots and daikon recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 10
Calories: 96 kcal
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  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.

Notes

  • 1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Information

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

% 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.