Simple Pickled Carrots & Daikon

Simple Pickled Daikon Radish & Carrots

When I made my Steak Ramen Bowls with Chipotle Yum Yum Sauce, I wanted to toss some Pickled Carrot & Daikon in them. Depending on where you live, they can be hard to find, so I made mine.

Simple Pickled Carrots & Daikon

Simple Pickled Carrots & Daikon

I must have looked at 50 recipes, from English-speaking sites to translated Asian sites & what I realized is that just like our Cucumber Pickles, almost every Daikon & Carrot pickle followed a basic formula with just a few variances & special touches here and there.

Pickled Daikon & Radishes Follow a Simple Ratio

There’s usually a 1:1 ratio of vinegar to water, and the vinegar is either plain old white vinegar or rice vinegar. Then sugar is usually anywhere from 1/4 to a full measure of the vinegar.

Simple Pickled Carrots & Daikon

Simple Pickled Carrots & Daikon

I just wanted simple and decided to forgo any other special touches like star anise or coriander. I might have just gone with carrots if I hadn’t happened to see a small daikon radish at the store. Usually, they’re pretty huge & a little costly at the grocery. But the small one kept the cost down.

My advice is to add your julienned radish and carrot to a jar and then fill it with water. Dump the water out in a measuring cup and you’ll know just about how much liquid you’ll need to cover. Make just that amount, or to be safe, make just a titch more.

I’m not a huge fan of sweet, so I went with the minimum sugar and I like a strong pickle, so next time I’ll try it with white vinegar instead of the milder Rice Vinegar.

Simple Pickled Carrots & Daikon

Simple Pickled Carrots & Daikon

Pickled Daikon Radish & Carrots

  • Servings: abt a cup
  • Difficulty: easy
  • Print

  • approximately 1 smallish carrot, peeled & julienned
  • approximately a 4″ length of daikon radish, peeled & julienned
  • water
  • 1/4 cup sugar and up to an equal amount of the vinegar
  • 1/4 teaspoon salt
  • rice or white vinegar

Julienne enough daikon and carrot to fit neatly into a jar with a little room at the top (about 1/2 inch). Place vertically in jar, fill jar with water to cover vegetables, then dump the water out of the jar and into a measuring cup.

Divide the measurement in half and use the result to measure out the water and the vinegar. Place the water in a small saucepan or microwave-safe bowl and heat. Add sugar and salt and dissolve. When slightly cooled, add the vinegar and then pour the mixture over the vegetables.

Add lid and refrigerate, preferably 3 days before planning to use. Will keep 4 to 6 weeks in the refrigerator.


  • This recipe is only “easy” if you have a mandolin or mad knife skills. If you don’t grate on the large holes of the food processor or box grater. Another option would be to shave the vegetables down into ribbons with a peeler.
  • Amounts may vary depending on jar and size of vegetables.


I’ll be sharing this recipe at Fiesta Friday #211, hosted this week by Diann @ Of Goats and Greens and Antonia @


39 thoughts on “Simple Pickled Daikon Radish & Carrots

  1. I’d love to have this jar of pickled veg in the fridge Mollie! So simple! When you julienne, do you just do it with a knife– or have some kind of special tool. I don’t think I could but them as neatly as you have them here!! You’re amazing! xox

        • FrugalHausfrau

          They do have special gloves. Mine was top rated but seems a little awkward. I think if I would have a do-over I’d stop in a couple of cooking shops and look and maybe try one in person!

            • FrugalHausfrau

              Oh, wow, Rhonda, thanks, but if you only knew!! I do love the way those carrots look, too. Eat with your eyes, first, I guess they say!

  2. Mollie, do you know that I am craving for pickles since the last week?! I want this jar right now!! I don’t know a mad knife skills, but I do have a mandolin slicer.😁 Happy FF, Mollie!

    • Is there something you want to share with us Jhuls? 🙂

      My knife skills used to be better, I think, but I did treat myself to a mandolin at the Amazon Black Friday sales! I was so excited!! And still am, lol!!

      • I’d love to eat shawarma with pickles and I’ve been eating shawarma 3 times a week for 2 weeks😂 So now, I want pickles!

        I am not very patient with slicing, so the mandolin slicer would be a help. I wonder how do I make this Whole30. If I omit the sugar, than would be too much vinegar-y😅

        • I think Elaine (foodbod) has done some pickling using other ingredients. I wonder if you could use a fruit juice instead of the water? It might not be pretty but that would add a little sweet? Now if it were me, I’d be craving all kinds of things more dangerous than pickles, lol!!

          • Ohh yes, she has so many amazing homemade stuff. And yeah, I have craved so much dangerous stuff during the last week and ate them all – so my clothes are going smaller again😅

  3. petra08

    I have just ordered some canning equipment and the first thing I want to do is pickled carrots and you have already made some and they look great! I can’t wait to get started 🙂

  4. I love this! I adore daikon radishes, and can’t wait to try them pickled. I could eat this out of the jar. Thank you for sharing with us over at Fiesta Friday Mollie! Happy Fiesta Friday! 😀

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