Pickled Daikon & Carrots
Pickled daikon and carrots are a delicious combination of sour, sweet, and crisp. They pair perfectly with heavier meat dishes, but are also tasty tucked into a sandwich. This recipe needs only five ingredients, is super easy to make, and is a refreshing pick-me-up for the palate!
- Prep time
- 30 min
- Cook time
- 17 hr 9 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 225 grams daikon radish
- 1 small carrot
- 1 teaspoon salt
- 1/3 cup hot boiling water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- Pinch salt
Instructions
- 1
In a glass measuring cup large enough to hold 1 cup of liquid, add hot just-boiled water.
- 2
Add sugar and salt to the hot water and stir until completely dissolved.
- 3
Add rice vinegar and stir. Set aside and let cool to room temperature.
- 4
Peel daikon and carrot and julienne-cut them or cut into thin matchsticks.
- 5
Place daikon and carrot in a colander set in a larger bowl or dish and sprinkle 1 teaspoon salt over the vegetables.
- 6
Use your hand to massage the salt into the daikon and carrot. Let sit for 15 minutes. The daikon and carrot will look wet and liquid will accumulate in the bowl underneath the colander.
- 7
Massage the daikon and carrots again to squeeze out any extra liquid.
- 8
Rinse the salt off the daikon mixture in the colander under cold running tap water. Drain.
- 9
Place daikon and carrot mixture into a jar or sealable food container and pour in the pickling liquid.
- 10
Press daikon mixture down so it is fully submerged in the pickling liquid.
- 11
Place the lid on the jar or food container and refrigerate overnight before serving.