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.
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.
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.
Pickled Daikon Radish & Carrots
- approximately 1 smallish carrot, peeled & julienned
- approximately a 4″ length of daikon radish, peeled & julienned
- 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.