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🥕 Pickled Carrots & Daikon

Pickled Carrots and Daikon

🍽 Serves ⏲ Total Time
20 20 minutes

🧂 Ingredients

  • 🥕 2 lbs carrots
  • 🌱 2 lbs daikon radishes
  • 🍬 4 tsp granulated sugar
  • 🧂 2 tsp salt
  • 🍬 1 cup granulated sugar
  • 🍶 2.5 cups white vinegar
  • ♨ 2 cups warm water

🍳 Cookware

  • 1 colander
  • 1 bowl
  • 1 jars

📝 Instructions

Step 1

Julienne the carrots and the daikon radishes: Cut them first crosswise into 2.5 inch long segments. Then cut 1/4 inch thick slices lengthwise. Stack the slices and cut them again into 1/4 inch thick batons.

Step 2

Massage in the salt and sugar: Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of granulated sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

Step 3

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

Step 4

Rinse: Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

Step 5

Make the vinegar and sugar mixture: In a bowl (an 8 cup Pyrex measuring cup works great for this) mix together one cup of granulated sugar, the white vinegar and the warm water, until the sugar dissolves.

Step 6

Pack the vegetables in the jars and fill with the vinegar mixture: Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

Step 7

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

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