Quick-Pickled Carrots and Daikon

These pickled vegetables will add freshness and crunch to any meal. Try them sprinkled over salads or stir-fries.

Picked Carrots and Daikon
Photo: Justin Walker
Total Time:
40 mins
2 cups


  • 1 cup matchstick-cut carrots

  • 1 small daikon, cut into thin strips (about 1 cup)

  • 1/4 cup granulated sugar

  • 1 cup tap water

  • 1/4 cup white vinegar

  • 1/4 cup rice vinegar

  • 1 1/2 teaspoons kosher salt


  1. Place carrots and daikon in a small airtight container. Combine sugar, 1 cup water, white vinegar, rice vinegar, and salt in a small saucepan. Bring to a simmer over medium. Simmer, stirring often, until sugar dissolves, about 1 minute. Pour over carrot mixture. Let cool to room temperature; cover and refrigerate until ready to use.

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