Pickled Carrots and Daikon
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!
Servings: 2 medium jars
Ingredients
- 2 large carrots
- 1 daikon radish
- 2 cups rice wine vinegar
- 1 cup water
- 1 cup white vinegar
- ½ cup granulated sugar
- 1 tablespoon salt
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, ½ 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 isn’t recommended.
Nutrition
Calories: 317kcal | Carbohydrates: 63g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3580mg | Potassium: 588mg | Fiber: 4g | Sugar: 57g | Vitamin A: 10191IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 1mg
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