Quick Pickled Carrots and Daikon
Quick Pickled Carrots and Daikon is a delightful Korean-inspired side dish that combines the natural sweetness of carrots with the mild, slightly peppery crunch of daikon radish. With a perfect balance of tangy, sweet, and crisp flavors, these pickles are the ultimate refreshing addition to any meal. The brine, made from a blend of water, sugar, and apple cider or rice vinegar, offers a gentle acidity that brings out the best in the vegetables, making each bite both flavorful and invigorating. This simple yet powerful combination is fantastic alongside heavier dishes, as the pickles’ vibrant flavor and crunch cut through rich foods, offering a cleansing effect for the palate.The ease of this recipe means you can have it ready in under 15 minutes, with just a brief resting period to let the flavors meld. Once stored in the fridge, these pickles will keep for several days, making them perfect for meal prep and as an ongoing snack. This quick pickle can enhance sandwiches, salads, rice bowls, and Korean BBQ meals, adding brightness and texture wherever it goes.
Equipment
- Medium Saucepan: For dissolving sugar in the brine.
- Pickling Jar or Glass Container: Essential for marinating and storing the pickles; choose a tight-sealing jar for freshness.
Ingredients
- 300 g Korean radish or daikon radish 10 ounces, julienned
- 200 g carrots 7 ounces, julienned
Pickle Brine
- 1 cup water
- 1 cup white sugar
- 1 up apple cider vinegar (or rice vinegar)
- pinch of salt
Instructions
- Combine the pickle brine in a saucepan and boil on medium heat until the sugar is dissolved (3 to 4 minutes0> Stir occasionally. Remove from the heat and cool it down.
- Place the julienned radishes and carrots into a pickling jar or tight glass container, then pour over the brine. Stir around a little bit to make sure the brine is touching the radishes and carrots.
- Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 minutes to an hour before serving for optimal taste.
Notes
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Ingredient Variations:
You can add a few slices of red chili pepper for a spicy kick or a pinch of ginger for extra warmth. -
Storage Tips:
Store the pickled carrots and daikon in the fridge for up to 2 weeks. Their flavor may intensify over time, making them even more delicious. -
Serving Suggestions:
Serve as a side to grilled meats, in banh mi sandwiches, rice bowls, or with bibimbap for an authentic Korean experience.
Make-Ahead Tips:
Quick Pickled Carrots and Daikon can be made a day ahead and stored in the fridge. Their flavor only improves with time, so making them in advance will yield even more depth. This way, you’ll have a delicious, tangy side ready to serve whenever you need it!Enjoy a Burst of Freshness with Every Bite!
With minimal prep and maximum flavor, this Korean-inspired quick pickle recipe is a convenient way to keep your fridge stocked with something vibrant, delicious, and refreshing. It’s a side dish that will brighten up any meal and bring a taste of Korean flavors right to your table.Nutrition
Calories: 85kcalCarbohydrates: 22gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.002gSodium: 15mgPotassium: 64mgFiber: 1gSugar: 21gVitamin A: 3341IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg
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