Sweet and Sour Pickled Daikon and Carrots
Quick-pickled daikon and carrots with apple cider vinegar, sugar, and salt. Julienne vegetables, salt briefly to draw out moisture, then pack into a jar with a warm vinegar-sugar brine. Ready to eat after one day and improves over time in the refrigerator for up to a month.
Ingredients
Instructions
- 1
Julienne carrots and daikon.
- 2
Sprinkle with salt and toss to combine.
- 3
Allow to rest for five minutes.
- 4
In a measuring cup, mix vinegar, water, and sugar.
- 5
Heat the vinegar mixture in a microwave and stir to dissolve the sugar.
- 6
Rinse daikon and carrots to remove salt.
- 7
Transfer vegetables to a half-gallon glass jar.
- 8
Pour vinegar mixture over the vegetables and cap the jar.
- 9
Transfer to refrigerator.
Tips
Vegetables become more delicious and fragrant with time; flavor develops over days.
Use a microwave-safe container when heating the vinegar mixture.
Good to Know
Sealed glass jar in refrigerator for up to one month or more.
Prepare completely; ready to eat after one day but improves over time.
Serve chilled as a condiment or side dish.
Common Mistakes
Do not skip the salt rinsing step to avoid overly salty pickles.
Do not heat the brine excessively to avoid cooking the vegetables; brief microwave heating dissolves sugar only.
Substitutions
similar texture and mild flavor