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Pickled Carrots and Daikon

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Total Time
Prep: 20 min. + chilling
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Lisa Keys, Kennett Sq, Pennsylvania

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This recipe is inspired by a pickle my family and I enjoyed at a local Asian restaurant. It is a delicious side to roasted meats as well as a tasty condiment on a burger or sandwich. You won't miss the high fat dressing or mayonnaise. —Lisa Keys, Kennett Square, Pennsylvania

Pickled Carrots and Daikon Tips

How do I cut and prep the carrots and daikon?

Before pickling, you'll want to julienne the carrots and daikon. You can julienne cut by either using a knife or a mandoline slicer. In addition, you'll want to prep and slice the jalapenos beforehand, too.

Can I substitute another vinegar in this pickled carrots and daikon recipe?

Yes, you can substitute another vinegar to replace the white vinegar. We recommend trying out champagne vinegar or rice wine vinegar. Read up on the different types of vinegar to learn more.

What do I eat with pickled carrots and daikon?

You can eat this pickled carrots and daikon recipe as a side to roasted meats. You can also top this pickle recipe on burgers and sandwiches, like on this chicken banh mi sandwich recipe.

How do I store this pickled carrots and daikon recipe?

Store this pickled daikon and carrots recipe in an airtight container inside the fridge. This recipe will last for up to 2 weeks when stored this way.

—Christina Herbst, Taste of Home Assistant Digital Editor

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Pickled Carrots and Daikon

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Prep Time 15 min
Cook Time 5 min
Yield 16 servings

Ingredients

  • 1 medium daikon radish, peeled and julienned
  • 1 cup julienned carrots
  • 2 jalapeno peppers, seeded and thinly sliced
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 2 drops liquid smoke, optional
Text Ingredients

Directions

  1. In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator up to 2 weeks, stirring occasionally.

Nutrition Facts

1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic exchanges: 1 free food.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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