In what seems to be my never-ending pickle saga (seriously, is there a support group for this?), I’m thrilled to bring you my latest creation: pickled carrots and daikon.
My kitchen’s new motto might as well be, “If it grows in the ground, it’s getting pickled!”
This recipe is not just a fun way to play with colors and flavors; it’s a crunchy, tangy journey into the heart of pickling.
Combining the subtle sweetness of carrots with the peppery crispness of daikon radish, this duo is a match made in pickle heaven.
Perfect for those who appreciate the finer (and brinier) things in life, this recipe is ready to jazz up your meals and snack times.
Pickled Carrots and Daikon Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1/2 lb Carrots
- 1/2 lb Daikon radishes
- 6 Ounces Vinegar- White vinegar or vinegar of choice.
- 4 Ounces Water
- 1 tablespoon Sea salt or kosher salt- Check the label to ensure your sea salt or kosher salt is pure, without anti-caking agents or iodine, as they can impact the flavor and look of your vegetables.
- 1 tablespoon Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- Optional- 1/2 teaspoon black peppercorns
Instructions
- Slice the carrots and daikon into thin matchsticks or julienne style for even pickling. Using a mandoline makes this easy.
- In a small saucepan, combine the rice vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat.
- Pack the carrots and daikon tightly into a 1-quart jar or container. Pour the pickling liquid over the vegetables. They should be fully submerged.
- Allow to cool to room temperature, then cover and refrigerate.
- Wait at least 24 hours before tasting for the best flavor, though letting them pickle for 48 hours will allow the flavors to fully mature. They can be stored in the refrigerator for up to three weeks.
Notes
Nutrition
Spice It Up: Pickled Carrots and Daikon Style
The right blend of spices can elevate your pickling recipes to new flavor heights:
- Sliced Ginger: Adds a warm, spicy note.
- Black Sesame Seeds: For a subtle nuttiness and stunning visual contrast.
- Star Anise: Brings a sweet, licorice-like flavor, enhancing the brine’s complexity.
- Rice Vinegar: Offers a milder acidity that complements these vegetables perfectly.
- A dash of Soy Sauce: For a hint of umami and depth.
Don’t hesitate to experiment with both spices and vinegars in your pickling process. Each jar you create is not just a collection of ingredients; it’s a culinary canvas waiting for your imaginative flavors.
The type of vinegar you choose can dramatically transform your veggies, infusing them with distinct profiles ranging from sharp and robust to sweet and subtle.
Experience the perfect blend of crunch and tang – our Pickled Carrots and Cucumbers are a snack-time revolution!
Delightful Dishes to Pair with Pickled Daikon
Here are some of my favorite ways to enjoy this vibrant pickled pair:
- Asian-Inspired Tacos:🌮 A few slices atop tacos for a fusion twist that’s as delightful as it is unexpected.
- Crunchy Salad Toppers:🥗 Toss them into a fresh salad for a burst of flavor and texture.
- Banh Mi Sandwiches: 🥖Elevate this Vietnamese classic with a generous helping of these pickled veggies.
- Sushi Rolls and Poke Bowls:🍱 Add them for an extra pop of flavor and color.
- Charcuterie Boards:🧈 A tangy, crunchy addition that pairs wonderfully with cheeses and meats.
Join Our Colorful Pickling Community!
I’m eager to welcome you into the vibrant world of pickling! Share how you’ve used these in your dishes, ask questions, or share your own pickling tales.
And for more pickling tips, recipes, and stories, make sure to subscribe to our newsletter. Let’s continue our flavor journey, one pickle jar at a time!
