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Pickled Carrots and Daikon

A crisp and tangy pickled mix of daikon, carrots, and jalapeños that's easy to make at home. Perfect as a healthy side dish for various meals.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Asian, Japanese
Calories: 20
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium daikon radish, peeled and julienned
  • 1 cup julienned carrots
  • 2 pieces jalapeno peppers, seeded and thinly sliced
Brine
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1/3 cup sugar can be reduced or substituted for diabetics
  • 1 teaspoon kosher salt
  • 2 drops liquid smoke optional

Method
 

Preparation
  1. In a large bowl, combine daikon, carrots, and jalapenos.
  2. In a saucepan, bring water, vinegar, sugar, salt, and, if desired, liquid smoke to a boil.
  3. Simmer until sugar dissolves.
  4. Pour mixture over vegetables, ensuring vegetables are submerged.
  5. Cool the mixture, then transfer to jars if desired and cover tightly.
  6. Refrigerate, covered, for at least 1 hour before serving.

Notes

These pickles are best served cold. Store in airtight glass jars in the refrigerator for up to 2 weeks. Stir occasionally to mix flavors.