Quick pickled carrots and daikon radishes are a signature addition to a banh mi sandwich. Once I found out how easy these were to make and the delicious briny crunch it adds to other recipes, we always seem to have a pint of this in our refrigerator.
Quick Pickled Vegetables Makes Just About Everything Better
While we first made these pickled vegetables for the banh mi sandwich, we started using them in all sorts of recipes. Here are a few ideas on where to use these slightly sweet, crunchy, and tangy vegetables.
Salads. Whether you are using a vinaigrette or creamy salad dressing, these pickled vegetables are a delicious addition. Just a few can create a tasty treat.
Top hamburgers and hot dogs. It is summer her now and prime time for grilling. In addition to pickles and onions, these make a great tasting topping.
Meatball sub sandwiches are transformed when this is added. Layer on the marinara sauce, meatballs, melted cheese, and a few of these crunchy bits.
Add some to your next vegetable soup. I have found that just about anything that I would add cabbage to is a perfect recipe to add some of these carrots and daikon radishes.
Look at your next appetizer spread to see what you could top with these little gems. Dice these up a bit smaller and add to deviled eggs or chicken salad bites.
I often add pickles to my potato salad. While I have not tried it, this might be a good addition the next time you make potato salad.
Be creative and see what you end up using these for when you have them in your refrigerator just waiting to be enjoyed.
What is a Daikon Radish?
Unless your grocery store carries this vegetable, you may have never had the opportunity to try a daikon radish.
The daikon is a large white radish that is often 6-inches to 10-inches long. It is a relative of the cabbage family and therefore can have that same pungent sulfuric smell.
How Can You Reduce the Smell of Daikon Radishes?
Leave them whole until you are preparing your recipe. Rinsing in water may help. For this quick pickle recipe, make sure to seal the jars tight or even put a piece of plastic wrap over the top of the jar before adding the lid.
Julienne the Vegetables
When julienning these vegetables, the goal is to make very thin matchsticks about 2 inches long.
How To Julienne Carrots
It does take practice to make good looking thin matchsticks. You will need a cutting board and a sharp knife.
First, trim off the stem and root tips of the carrot. Then cut across the carrot to make pieces that are approximately 2-inches in length.
Next, make a thin slices along one side of carrot. This will make a flat surface to work with, which is important for knife safety. It will prevent the carrot from rolling around.
Then continue making thin slices.
Finally stack a couple of the thin slices on top of each other and thinly slice again to make small toothpick-like matchsticks.
Save Time with a Food processor
If you are short on time or maybe spending the time to julienne the carrots and daikon is not your thing. No worries. Peel and cut off the ends, trim to 2-inches and let the food processor make slices with the julienne blade. Make sure to place in the food processor lengthwise. It is done in minutes.
How To Make Quick Pickled Carrots and Daikon Radish
Clean, peel and julienne carrots and daikon.
Pack them into sterilized canning jars.
Make the brine, Salt, Granulated Sugar, White Vinegar or Rice Vinegar, and water.
Add the brine to the jar while it is hot. This will ensure that the brine gets through the vegetable. Additionally, it means it will last longer in the refrigerator. Make sure not to reduce the sugar in this recipe as the pickling brine could end up overly sour.
What to Serve With Pickled Vegetables?
Really, just about anything. These little starters can be eaten on their own, added to other recipes, or on the side as a snack.
Quick Pickled Carrots and Daikon Radishes
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- 3-4 medium Carrots cut into matchsticks or shredded
- 1-2 medium Daikon Radish cut into matchsticks or shredded
- 2 Teaspoons Salt
- 3/4 Cup Granulated Sugar
- 2 Cups White Vinegar or Rice Vinegar
- 2 Cups Water
- Prepare carrots and daikon by peeling and julienning or using the food processor to get thin matchsticks.
- Pack the daikon and carrots into three sanitized pint-sized canning jars.
- In a saucepan, add the salt, water, vinegar, and sugar. Bring to a boil and stir until sugar is dissolved.
- Pour hot brine mixture over carrots and daikon until covered. Screw on jar lids and store in fridge.
- These can be used after 20 minutes. Overnight is even better for the brine to fully integrate with the vegetables. Use in your favorite recipe.