Carrot and Daikon Pickles

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  • Servings: 6

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  • 3/4 cup white vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 3 large carrots, peeled and sliced crosswise 1/8 inch thick
  • 1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks

How to make this recipe

  1. In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours.

Make Ahead

The pickles can be refrigerated for up to 1 week.

Contributed By Photo © Gareth Morgans Published May 2006

476962 recipes/carrot-and-daikon-pickles 2013-12-06T23:15:32+00:00 Marcia Kiesel spring|summer|pickling|asian|vietnamese|side-dishes|6|healthy|make-ahead|no-cook|vegetarian may-2006 recipes,carrot-and-daikon-pickles 476962

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