Pickled Carrots And Daikon Recipe

This pickled daikon and carrot recipe is my go-to because it’s a perfect blend of tangy and sweet, adding a refreshing crunch that takes my salads and sandwiches to the next level. Plus, there’s something so satisfying about making my own pickles and knowing they’re packed with flavor and made from simple, wholesome ingredients.

Pickled carrots and daikon are a vibrant and tangy complement to just about any meal. The crisp sweetness of the carrots and daikon contrasts perfectly with the balance of white vinegar, sugar, and salt that is essential to any good quick pickle.

This recipe results in a flavor powerhouse that takes your dish to the next level.

Ingredients

Carrots provide plenty of beta-carotene, and their sweetness and fiber contribute to the nutrition of this dish.

Daikon radish: Low in calories, offers a crunchy texture, helps digestion.

Vinegar, white: Tangy acidity, pickles vegetables.

Sweetener: Balances vinegar’s acidity and enhances sweetness.

Salt: Pulls moisture out, intensifies taste, keeps things fresh.

Ingredient Quantities

• 1 lb (450 g) carrots, peeled and julienned
• 1 lb (450 g) daikon radish, peeled and julienned
• 1 cup (240 ml) white vinegar
• 1 cup (240 ml) water
• 1 cup (200 g) granulated sugar
• 2 tablespoons (30 g) salt

Instructions

1. In a large bowl, combine the daikon radish and carrots cut into julienne. Blend thoroughly.

2. Distribute the salt over the vegetables, tossing to guarantee they’re coated evenly. Let the amalgamation rest for around 20-30 minutes so the vegetables can expel surplus moisture.

3. Remove the extra salt from the salted vegetables by rinsing them under cold, running water. Then drain thoroughly. It is advisable to squeeze the vegetables gently to remove any excess liquid.

4. In a saucepan over medium heat, mix together the white vinegar, water, and granulated sugar.

5. Combine the ingredients and mix them until the sugar dissolves completely and the liquid simmers gently. Remove from the heat and allow the mixture to cool to just warm.

6. Tightly pack the clean, sterilized jars with the daikon and carrots, and then leave them about an inch of headspace.

7. Ensure that the vegetables are fully submerged by pouring the cooled vinegar mixture over them.

8. Using a utensil, remove any air bubbles from the jar and adjust the vegetables as needed.

9. Lid the jars and allow them to come together at room temperature for 1-2 hours. For best results, do not disturb the jars during this time.

10. Move the jars to the refrigerator and allow them to pickle for a minimum of 24 hours prior to being served. Relish your pickled daikon and carrots in the 2-3 week timeframe for them to have reached their peak freshness.

Equipment Needed

1. Cutting board
2. Knife or julienne peeler
3. Large bowl
4. Measuring cups and spoons
5. Colander or sieve
6. Saucepan
7. Stirring spoon
8. Sterilized jars with lids
9. Funnel (optional, for easier pouring)
10. Non-metallic utensil (e.g., chopstick or spatula, for releasing air bubbles)

FAQ

• Q: Can I use apple cider vinegar instead of white vinegar?You can substitute apple cider vinegar, but it may impart a slightly different flavor to the pickles.
• Q: How long do these pickled carrots and daikon last?They can last for up to 4 weeks, when stored in the refrigerator.
• Q: Do I need to sterilize the jars before storing?A: Ensuring that the jars are clean and free from bacteria is a must if you want to prolong their shelf life.
• Q: Can I add spices to the pickling liquid?Yes, adding spices like peppercorns, garlic, or chili flakes can enhance the flavor.
• Q: Is there a low-sugar version of this recipe?You can cut down on the sugar amount, but it might affect the sweetness and the preserving qualities of the dish. Why not use a sugar substitute instead?
• Q: Can I use pre-cut carrots and daikon?Fresh produce, preferably organic, is a far better option. While these versions offer convenience, pre-cut produce does not match the taste and texture of fresh items you cut yourself.
• Q: Why is my pickling solution cloudy?A: Impurities in vinegar or spices can cause cloudiness. Use only well-rinsed, fresh ingredients.

Substitutions and Variations

Substitute with parsnips, maintaining the same weight and cut, for the carrots:
To substitute daikon radish, use red radishes or jicama instead.
Use apple cider vinegar or rice vinegar in place of white vinegar.
To substitute for the granulated sugar: Use the same amount of honey or coconut sugar, noting that this might affect the taste every so slightly.

Pro Tips

1. Opt for Uniform Cuts To ensure even pickling and optimal texture, try to cut the carrots and daikon radish into uniform julienne strips. This will aid in achieving consistent flavor and crunch throughout.

2. Balance Flavors Before pouring the vinegar mixture over the vegetables, taste it to check the balance of sweetness, acidity, and saltiness. Adjust the sugar or vinegar to your preference, keeping in mind that the flavors will mellow as they pickle.

3. Sterilize Jars Properly To increase the longevity of your pickles, make sure your jars are properly sterilized. You can do this by boiling them in water for about 10 minutes or placing them in a dishwasher with a high heat setting.

4. Add Aromatics Consider adding aromatics like garlic, ginger, or chili flakes to the vinegar mixture for added depth of flavor. These can enhance the final taste of the pickles, giving them a unique twist.

5. Monitor the Pickling Time While they can technically be consumed after 24 hours, allowing the vegetables to pickle for a longer period, like a few days, can deepen the flavors and improve the overall taste. Experiment with different pickling times to discover your preferred flavor profile.