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My pickled carrots and daikon are the zesty upgrade your meals didnโ€™t know they needed! Made with rice vinegar, theyโ€™re a little sweeter and less sharp than typical pickled veggies.

Pickled carrots in a jar.

A Reader’s Review

Mmm, mmm, mmmโ€ฆ So, so good!

– Heather

Why These Carrots Will Brighten Up Your Plate

  • Quick & Easy:ย These Vietnamese Pickled Carrots come together in just 15 minutes with simple ingredients. No canning skills required!
  • Flavor Boosters:ย A splash of tangy, sweet crunch adds instant flavor to tacos, burgers, rice bowls, Bahn Mi sandwiches, and even scrambled eggs.
  • Perfect Texture:ย Crisp and vibrant, these carrots stay crunchy and deliver a satisfying bite every time.

Ingredients Needed

Overhead shot of labeled ingredients.
  • Daikon Radish: You can leave out the radish if you can’t find one, but they really add to the overall flavor of this pickling mixture.
  • Pickle Different Veggies: You can mix in any veggies you like, peppers, cucumbers, or red and yellow onions for extra flavor.
  • Add Seasonings: Just like you would with quick pickles, you can add different flavors to your brine. Try peppercorns, garlic cloves, or ginger to give the carrots a different flavor.
  • Use a Mandoline: To get the most evenly julienned vegetables, I used a mandoline with a julienne attachment.

How to Make Pickled Carrots

Be sure to have a few jars ready to go for these pickled carrots. Start by packing the carrots into the jar, then carefully pour the hot brine over the top. I like using mason jars, but any glass container with a tight-fitting lid will work just fine.

  1. Cut Veggies:ย Peel and finely julienne the carrots and daikon radish by cutting them into very thin, uniform strips, resembling matchsticks, then stuff them into a few mason jars or any airtight container.
  2. Boil Brine:ย In a large pot, add the water, white vinegar, rice vinegar, granulated sugar, and salt. Stir to combine and then bring the mixture to a boil. Remove the liquid from the heat and then pour it over the prepared carrots and daikon in the jars.
  3. Bottle Your Pickles:ย Allow the liquid to cool to room temperature before placing the lids on the containers. Store in the fridge for up to two months! You can use pickled carrots right away or allow them to chill in the fridge before enjoying.

Storing Pickled Carrots

These last for about 2 months in your fridge, so you can make a double or triple batch at a time. You wonโ€™t regret it once you try them. Here is how to store leftovers.

  • In the Refrigerator: Once the liquid has cooled, place the lids on your jars and store them in the fridge for up to 2 months.
  • In the Freezer: I don’t recommend freezing this recipe.

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Pickled Carrots and Daikon

5 from 1 vote
By: Alyssa Rivers
Crisp, colorful carrots and daikon pickled in a rice vinegar brine for a sweet, mellow bite. Quick to prep and perfect for tacos, bowls, and snacking!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 medium jars

Ingredients 

Instructions 

  • Peel and finely julienne 2 large carrots and 1 daikon radish by cutting them into thin, uniform strips, resembling matchsticks. Stuff them into a few mason jars or any airtight container.
  • In a large pot, combine 1 cup water, 1 cup white vinegar, 2 cups rice wine vinegar, ยฝ cup granulated sugar, and 1 tablespoon salt. Stir to combine and bring the mixture to a boil. Remove the liquid from the heat and pour it over the prepared carrots and daikon in the jars.
  • Allow the liquid to cool to room temperature before placing the lids on the containers. Store in the fridge for up to one month! You can use them immediately or allow them to chill in the fridge before enjoying.

Notes

Storage: These pickled carrots keep in the fridge for up to 2 months, so go ahead and make a double batch! Just let the liquid cool before sealing and storing it in the fridge. Freezing isnโ€™t recommended.

Nutrition

Calories: 317kcalCarbohydrates: 63gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3580mgPotassium: 588mgFiber: 4gSugar: 57gVitamin A: 10191IUVitamin C: 41mgCalcium: 95mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

How to Use Pickled Carrots

An overhead view of the pickled carrots.

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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