Carrot Daikon Pickles
A heaping fire borne of carrot and daikon? A maze to fall into? Or a stick-world yet unknown? Oh, what a pickle [Photo credit: Alex Paternostro]
by Seth Paternostro
November 2, 2021
They’re sweet. They’re funky. They’re acidic. What else can I say? These carrot daikon pickles are a family-favorite that pop up all over Our American Cuisine. Think of them like Where’s Waldo? (or perhaps Finding Nemo), and you’ll soon have a new jar in the back of your fridge that you’ll never want to forget.
Makes about 1 quart jar
Total time
20 minutes
Equipment:
Cutting board, chef’s knife or cleaver, peeler, large mixing bowl, colander, measuring cups and spoons, 1-quart jar, mixing spoon, tasting spoon, large glass cup or bowl, microwave
Tableware:
small bowls
Ingredients
2 medium carrots
6-inch piece daikon
1¼ cups distilled white vinegar
1 cup water
½ cup granulated sugar, plus 1 tsp
1 tsp salt, plus as desired
Water, as needed
Instructions
Set out all equipment and ingredients. Wash the carrot and daikon. Thoroughly clean, and dry the quart jar.
Peel, and cut the carrots and daikon into 3-inch matchsticks.
Place the carrots and daikon in a mixing bowl with 1 tsp salt and 1 tsp sugar. Mix with your hands until the vegetables have released some of their liquid and the ends can touch when bent.
Rinse the vegetables, and drain in a colander.
Combine the vinegar, water, and ½ cup granulated sugar.
Microwave for 30 seconds or until warm.
Stir to dissolve the sugar.
Taste, and adjust with salt.
Pack the carrots and daikon into a 1-quart jar, cover with the brine, then seal.
Ideally, refrigerate overnight before using.
Note: Andrea Nguyen’s recipe for carrot daikon pickles inspired the version above. Her website and cookbooks are all wonderful resources to explore Vietnamese flavors.
NUTRITION FACTS:
Calories 41 Total Fat 0g (0%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 167mg (7%) Total Carbohydrate 8.6g (3%) Dietary Fiber 0.5g (2%) Total Sugars 7.6g Protein 0.4g Vitamin D 0mcg (0%) Calcium 6mg (0%) Iron 0mg (1%) Potassium 97mg (2%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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