Go Back
+ servings
Pickled Daikon and Carrots in Jars
Print Recipe
3.67 from 3 votes

Korean Pickled Daikon and Carrots

Pickled daikon and carrots are a sweet and spicy side dish to accompany any meal.
Prep Time20 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Asian, Korean
Servings: 15
Calories: 73kcal

Ingredients

Main Vegetables

  • 3 cup radish julienned
  • 3 cups carrots julienned

Pickle brine

  • 2 cup water
  • 1 cup sugar
  • 2 cup rice vinegar or apple cider vinegar
  • 3 teaspoon red pepper flakes or black peppercorns, optimal
  • Pinch of salt

Instructions

  • Cut the whole daikon and carrots into julienne slices, Then place into sterile individual pickling jars.
  • Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves about 5 minutes, stirring occasionally. Remove from the heat and cool it down. Pour the brine into the jars then close the lid.
  • Gently swirl the jar around a bit to make sure the brine is touching all the radishes and then the carrots.
  • Optional is the red pepper flakes in the jar then leave the jar out at room temperature for about 3 to 4 hours then place in the fridge. Chill the pickles for 1 day before serving. 

Notes

  • I usually soak my root vegetables with water and sea salt.
  • It will clean off the dirt and give it a little bit more crunch.
  • Another great thing to do is to get different types of radishes at an Asian grocery store.
  • Just fill to cover the daikon and carrots to cover, discard excess liquid.

Nutrition

Serving: 15g | Calories: 73kcal | Carbohydrates: 17g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 36mg | Potassium: 145mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4397IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.2mg