Pickled Daikon with Carrot
Make this tangy and crunchy pickled daikon and carrot to pique your appetite and start your meal. It’s a quick pickle recipe that takes no time to put together. {Gluten-Free, Vegan}
Ingredients
- 1 daikon radish (about 1.3 lbs / 600 g)
- 2 small carrots (about 10 oz / 300 g)
- 3/4 cup rice vinegar (*Footnote 1)
- 3/4 cup distilled vinegar
- 1/2 cup sugar
- 3 teaspoon salt
Instructions
- Peel the daikon and carrots. Cut the daikon into 1/3” (1 cm) thick rounds, then cut each round into four equal fan-shaped pieces. Cut the carrot into 1/4” (6 mm) rounds, then slice each round into half moon pieces. Place the daikon and carrots in a colander, run under cold water until the water runs clear. This removes the daikon’s funky smell, and prevents the carrots from tinting the daikon orange. Drain well and move to a heat-proof bowl or container you plan to store the pickles.
- Add the rice vinegar and distilled vinegar into a small saucepan and bring to a boil. Once vigorously boiling, add the sugar and salt, stirring with a whisk until fully dissolved.
- Pour the boiling hot pickling liquid over the daikon and carrots. (*Footnote 2) Marinate for at least 1 hour before eating, or overnight for a better flavor. Once the brine cools off completely, store the pickles in an airtight container in the refrigerator for up to a week.
Notes
- The combo of Japanese rice vinegar and distilled vinegar mimics Chinese white vinegar, which is fruitier than distilled vinegar but more pungent than Japanese rice vinegar. It creates a brine that has the sour taste coming through while maintaining a fruity note.
- The brine will not cover all the ingredients at the beginning. But once the daikon and carrot sit in it for a while, they will release enough liquid so the brine covers everything.
Nutrition
Serving: 1serving, Calories: 28kcal, Carbohydrates: 5g, Protein: 0.9g, Sodium: 113mg, Potassium: 147mg, Fiber: 1.1g, Sugar: 3.5g, Calcium: 5mg