Korean•quick
Quick Pickled Carrots and Daikon
Super easy and quick pickled carrots and daikon recipe.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Korean radish ( or daikon radish (10 ounces), julienned)
- 200 g carrots ((7 ounces), julienned)
- 1 cup water
- 1 cup white sugar
- 1 cup apple cider vinegar ((or rice vinegar))
- Pinch of salt
Instructions
- 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.