Quick Pickled Radish & Carrots are one of my favorite side dishes to whip up, especially when I want a splash of brightness on the plate. I remember discovering this recipe on a day when I needed something light, crunchy, and tangy to balance out a heavy meal. Quick Pickled Radish & Carrots turned out to be a perfect addition! With the beautiful crunch of the radishes and carrots, a hint of sweetness, and a satisfying sour tang, it instantly became a favorite in my kitchen. It’s amazing how a quick pickle can elevate a dish and add so much flavor in such a short amount of time.
Ingredients & Preparation
To make these quick pickles, I start with fresh radishes and carrots, choosing ones that are firm and brightly colored. Thinly slicing them helps the vinegar brine soak in quickly, giving us that lovely, pickled flavor in less time. I usually reach for a mixture of vinegar, sugar, and salt to create a brine that balances both sour and sweet notes. This simple combination, once poured over the vegetables, works wonders. Just a few hours in the fridge, and they’re ready to go!
Tips & Tricks
One of my tricks with Quick Pickled Radish & Carrots is to add a few extra flavors to the brine. Sometimes, I’ll toss in a few peppercorns or even a bay leaf to bring out a hint of spice. You could also add ginger or garlic if you want a bit more zest. Another thing I love is making extra to keep in the fridge because, honestly, they taste even better after a day or two. It’s such a versatile side that pairs well with almost anything – from sandwiches to rice bowls.
When I’m ready to serve, I usually layer these bright pickles on top of a salad or add them as a side to grilled meats or sandwiches. The vibrant colors and crisp textures make any meal feel fresh and balanced. Plus, the Quick Pickled Radish & Carrots bring a nice balance to richer dishes, cutting through heavier flavors and adding that pop of acidity. It’s a joy every time – a quick, easy recipe that feels like a little homemade treasure with every bite.
Table of Contents
Chef’s Notes- Quick Pickled Radish & Carrots
- For the best texture and flavor, choose firm, fresh daikon radish and carrots. Avoid any that are overly soft or wilted, as they may not hold up well in the pickling process.
- Slice the radish and carrots evenly (1/4-inch thick and about 3 inches long) to ensure uniform pickling. A mandoline slicer can help with precision.
- When salting the vegetables, distribute salt evenly and let them sit for 15 minutes. This draws out excess moisture, creating a crisper final result.
- For a tangier pickle, reduce the sugar in the pickling solution by half. If you prefer a sweeter pickle, you can add a teaspoon or two more sugar.
- Experiment by adding thin slices of ginger, garlic, or a few chili flakes to the pickling solution for a unique flavor twist. These additions will deepen the flavor profile and add complexity.
- The longer you let the vegetables pickle, the more intense the flavor will be. Start with a 24-hour soak for a mild flavor, but if you enjoy a bolder taste, allow them to sit for up to 10 days.
- Always keep the pickled vegetables fully submerged in the pickling liquid to maintain freshness. Use a glass container with a tight lid for best results, and consume within two weeks.
Quick Pickled Radish & Carrots
4
servings35
minutes15
minutes55
kcal48
hours48
hours35
minutesDiscover the vibrant flavors of our Quick Pickled Radish & Carrots! This easy and refreshing appetizer is perfect for any gathering, delivering that irresistible crunch and tang that will leave your guests craving more. Inspired by classic Cantonese favorites, this recipe brings a delightful twist to your table, combining crisp daikon radish and sweet carrots in a perfectly balanced pickling liquid. Whether you’re prepping snacks for a party or enhancing your meal with a healthy side, this pickled delight is sure to impress. Dive into the art of pickling with this simple, customizable recipe and elevate your culinary creations today!
Ingredients
- Pickling Solution
3 tablespoons granulated sugar
1/3 cup hot water
1/4 cup apple cider vinegar
1/4 cup white wine vinegar
- Vegetables Preparation
10 ounces daikon radish peeled and sliced into 1/4-inch thick by 3-inch long pieces
1 medium-sized carrot peeled and sliced into 1/4-inch thick by 3-inch long pieces
1 1/2 teaspoons sea salt
- Alternative Ingredients:
Apple cider vinegar can replace rice vinegar for a different tang
Honey instead of sugar for a natural sweetener
Beetroot instead of carrots for an earthier flavor
Kosher salt instead of sea salt for texture
Shirataki pasta as a vegan substitute for daikon radish
Lemon juice can replace white wine vinegar for a citrusy twist
Coconut sugar as a sugar alternative for a healthier option
Directions
- Prepare Pickling Liquid – In a heatproof container, combine the granulated sugar with hot water, stirring until fully dissolved. Add apple cider vinegar and white wine vinegar, mixing thoroughly. Allow the mixture to cool to room temperature, enhancing the flavor infusion.
- Salt and Soak Vegetables – Place the daikon radish and carrot slices into a large mixing bowl. Sprinkle in sea salt, ensuring even distribution. Toss the vegetables well and let them sit for 15 minutes to draw out excess moisture, resulting in a crisper texture.
- Rinse and Drain – After the soaking period, give the vegetables another toss to redistribute the salt. Rinse thoroughly under cold running water to remove excess salt. Use a colander to drain and gently shake off any remaining liquid.
- Combine and Refrigerate – Transfer the drained vegetables into the prepared pickling liquid, pressing them down to ensure they are submerged. Cover the bowl tightly and place it in the refrigerator. Let the mixture sit for at least 24 hours for a mild pickled flavor or up to 10 days for a more intense taste.
Equipment
- mixing bowls
- measuring cups and spoons
- colander
Notes
- For the best crunch, ensure the vegetables are well-drained before pickling. Feel free to experiment with additional spices like ginger slices or chili flakes to add extra flavor. This pickled radish and carrot combo pairs wonderfully with Asian-inspired dishes, sandwiches, or as a tangy snack on its own. To store, keep the jar refrigerated and consume within two weeks for optimal freshness. For a vegan option, substituting honey with agave syrup preserves the sweetness without animal products. Adding sesame seeds can enhance both flavor and visual appeal.
Nutrition Facts
- Calories: 55kcal
- Fat: 0.1g
- Saturated Fat: 0.03g
- Cholesterol: 0mg
- Sodium: 297mg
- Potassium: 206mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 7g
- Protein: 1g
- Vitamin A: 1698IU
- Vitamin C: 17mg
- Calcium: 31mg
- Iron: 0.4mg
FAQ- Quick Pickled Radish & Carrots
How long can I store these pickled radish and carrots?
These pickles can be stored in the refrigerator for up to two weeks. Ensure they remain submerged in the pickling liquid to maintain freshness.
Can I use regular white vinegar instead of apple cider vinegar?
Yes, you can substitute white vinegar, but it may result in a sharper taste. Apple cider vinegar gives a slightly sweeter, milder flavor to the pickling solution.
Do I need to peel the daikon radish and carrots?
Peeling is recommended for a smoother texture and cleaner look. However, if you prefer the added fiber and rustic appearance, you can leave the skin on.
Can I reduce the sugar in the recipe?
Absolutely! Adjust the sugar to suit your taste. For a less sweet pickle, reduce it by half or add a touch more vinegar for balance.
What dishes pair well with these pickled vegetables?
These pickled radish and carrots make an excellent side for Asian-inspired dishes like sushi, rice bowls, and banh mi sandwiches. They’re also great as a crunchy, tangy snack on their own.
