sweet pickled carrot and daikon radish

some of my favorite recipes are the ones i gather from the mung farmer i work for.  we nearly always have daikon radish and i have learned to love it raw, in stir-fry and even soup, but i was wondering how she generally uses it.  when i asked my boss, Mai, she told me this super simple recipe that she and her family use for a quick sweet pickle that goes with nearly anything!  just mix equal parts sugar, vinegar and water, pour over thinly sliced or shredded veggies and voila!  you’ve just made your very own quick pickles.

the combination of the crunchy carrot and daikon radish in the sweet and tangy brine creates a really bright and crisp flavor.  these can pack a punch so you don’t need very many, try tossing a few in your next sandwich or salad for a real tangy treat!

 

sweet pickled carrot and daikon radish
1 medium to large daikon
about 3 medium carrots
1 c vinegar
1 c water
1 c organic sugar or evaporated cane juice

begin by pealing the daikon – all of the bitterness is in the skin so i always take it off.  chop the daikon into smaller pieces, closer to the width of the carrots so they make similarly sized pieces with sliced. i don’t usually peal my carrots but i did for this recipe.  then, either shred or thinly slice both, which is easiest with a food processor.  if you don’t have a food processor you can use a mandolin or grater, it will just take a bit longer.

mix together the equal parts or vinegar, water and sugar, and give them a minute and a stir to let them dissolve.

pack the sliced or shredded veggies into sterilized jars and pour the pickling solution over them.  for me they fit perfectly into one large 32 oz and a smaller 12 oz jar; but three 16 oz jars or six small 8 oz jars should fit them as well.  let sit for at least 10 minutes before using – they are that quick! – but you can also put them in the fridge to keep for later.  the daikon might give off a bit of an off-putting cabbage smell, but it doesn’t affect the taste and these can keep in the fridge for quite a while – i’ve enjoyed them at least a month after making them.

great on salads, or as a garnish to asian food, but try them in anything that needs a little extra flavor.

yields about 44oz

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