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jar with Pickled Daikon Radish and Carrots
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Quick Pickled Daikon Radish and Carrots

Pickled daikon radish and carrots add the perfectly vibrant, tangy crunch to banh mi, bowls, and salads. I love the taste and how easy it is to make this side!
Course Appetizer
Cuisine Vietnamese
Keyword Pickled Daikon Radish and Carrots, Pickled Daikon Radish and Carrots Recipe
Prep Time 21 minutes
Marinating 1 hour
Total Time 1 hour 21 minutes
Servings 12 servings
Calories 48kcal
Author Natalya Drozhzhin

Ingredients

  • 1 lb carrots peeled and cut into thin matchsticks
  • 1 lb daikon radish peeled and cut into thin matchsticks
  • 1 tsp salt
  • ⅓ cup granulated sugar
  • 1 cup rice vinegar or distilled white vinegar
  • 1 cup warm water
US Units - Metric

Instructions

  • Wash, peel, then shred or thinly slice the carrots and daikon radish. Place them in a large bowl.
    Sliced veggies on a cutting board.
  • Add the salt, sugar, vinegar, and warm water. Toss everything together until well combined.
    Marinade for Pickled Daikon Radish and Carrots.
  • Let the vegetables sit for a little while to soften and release some of their juices.
    Pickled Daikon Radish and Carrots in a container.
  • Transfer the vegetables and pickling liquid to jars. Refrigerate for a few hours, then enjoy.
    Pickled Daikon Radish and Carrots in a container.

Video

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 229mg | Potassium: 207mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6315IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 0.3mg