Pickled Carrot and Daikon Recipe

Sweet, tangy, and refreshingly crisp, pickled carrot and daikon bring a bright burst of flavor to any dish. Lightly infused with vinegar, a hint of sugar, and subtle garlic notes, this vibrant duo adds the perfect balance of crunch and zing. Whether tucked into sandwiches, served alongside grilled meats, or enjoyed as a palate-cleansing bite on their own, these pickled vegetables are a simple yet irresistible staple.


Pickled Carrot & Daikon

Ingredients

  • 1 cup julienned carrot (120 g)
  • 1 cup julienned daikon (150 g)
  • ½ cup water (120 ml)
  • ¾ cup white vinegar (180 ml)
  • ½ cup white sugar (100 g)
  • 2 tsp salt (12 g)

Quick Steps

  • Peel & julienne carrot and daikon
  • Optional: salt, rest 10 min, squeeze dry
  • Mix water, vinegar, sugar & salt until dissolved
  • Pour over veggies in jar
  • Refrigerate 1–2 days for best flavor

Pro Tip

Keep fully submerged & use clean utensils — stays crisp and flavorful for up to 2 weeks.