Whether you’re serving up rice bowls, lettuce wraps, bánh mì sandwiches, or just want something tangy and refreshing on the side, these Pickled Carrots and Daikon (Radish) are a must-have in your fridge. They’re sweet, sour, and perfectly crisp—and SO easy to make.
Why You’ll Love These Quick Pickled Carrots and Daikon
1. Super Simple and Fast
The hardest part is julienning the veggies. Everything else comes together in minutes with pantry ingredients.
2. Perfect Meal Prep Side
This is one of those recipes you can (and should!) make ahead. The flavors get better with time, and they stay crisp in the fridge for weeks. They work well in a variety of dishes, adding amazing crunch and flavor.
3. Pairs with Everything
Korean, Vietnamese, fusion tacos, lettuce wraps, rice bowls—you name it. These pickles bring a pop of acidity and crunch to balance richer dishes.
Ingredients (Makes about 2 cups)
- Carrots – Julienned into thin matchsticks. You want them crisp and slender so they pickle evenly.
- Daikon or Korean Radish – Choose a firm, fresh daikon for the best crunch. You can also use Korean mu (radish), which has a slightly milder flavor. If you cannot find either daikon or radish, you can also use red radish. I recommend peeling the red skin to prevent the liquid from turning pink.
- Water – Used to dilute the brine so it’s not overly vinegary.
- Vinegar – White vinegar works great here, but I like to use a combination of white and rice vinegar for a slightly sweeter note.
- Sugar – Adds that sweet balance to the tangy vinegar. Don’t skip it—this is what gives the pickles their signature flavor.
- Salt – Helps balance and preserve the vegetables.
Instructions
1. Make the Brine
Bring water to a low boil in a small saucepan. Once it’s hot, remove it from the heat and stir in the sugar and salt until completely dissolved. Let the water cool to room temperature.
2. Prep the Veggies
Julienne the carrots and daikon into matchsticks. Try to keep them uniform in size so they pickle evenly.
3. Pack and Pour
Add the carrots and daikon to a clean, airtight glass jar. Pour the cooled water over the vegetables and add the vinegars until the vegetables are fully submerged. Let the mixture cool and come to room temperature. Seal the jar with a lid.
4. Chill and Serve
Refrigerate for at least 2 hours before serving, though they’re even better the next day.
Tips, Substitutions & Customizations
- Can’t find daikon or Korean radish? Use red radish: If you don’t live near an Asian supermarket, daikon or Korean radish can be hard to find. I’ve tried this recipe with red radish and it works great! Compared to the mild and slightly sweet flavor of daikon or Korean radish, red radish has a sharp, peppery flavor. However, the sugar in the brine helps to balance it out, making it an adequate substitute.
- Other veggies to try: Add sliced cucumbers or red onions for extra variety.
- Different vinegars: Apple cider vinegar gives it a fruitier tang.
- Spice it up: Toss in a few peppercorns or a slice of fresh chili, jalapeno, or serrano pepper if you want a kick.
Storage & Meal Prep Notes
- To store: Keep your pickled veggies in an airtight jar in the fridge. They’ll stay crisp and flavorful for up to 2 weeks.
- Meal prep tip: Make a batch on Sunday and use it all week to brighten up meals like lettuce wraps, sandwiches, noodles, and more.
- Food safety tip: Always use a clean fork or chopsticks when serving to avoid introducing bacteria. Store in the fridge immediately after making.
Make this Quick Pickled Carrots and Daikon Today!
These quick pickled carrots and daikon (radish) are one of those back-pocket recipes you’ll turn to again and again. They add a bright, crunchy, slightly sweet bite that brings balance to heavy or spicy dishes. Plus, they’re so easy to make, there’s really no reason to buy the store-bought kind.
Once you make a jar, you’ll find yourself reaching for it constantly—on rice bowls, lettuce wraps, sandwiches, or just straight out of the jar.
More Recipes to Try
Looking for more ways to enjoy your pickled carrots and daikon? Here are some delicious recipes from my site that pair perfectly:
Bulgogi Ground Beef Lettuce Wraps
- Savory bulgogi ground beef served in crisp lettuce leaves, topped with pickled veggies and a drizzle of bang bang sauce. A light yet flavorful meal.
One Pan Bibimbap (Korean Mixed Rice Bowl)
- A medley of cooked and pickled vegetables over a bed of rice, along with beef Bulgogi beef and a sunny side egg.
- These classic Korean rice rolls are filled with bulgogi beef, sautéed vegetables, and pickled radish. Perfect for a portable meal or snack
Quick Pickled Carrots and Daikon (Radish)
Ingredients
- 1 cup carrot julienned
- 2 cups Korean radish or daikon julienned
- 1/2 cup water
- 1/3 cup sugar
- 1 tbsp salt
- 3/4 cup white vinegar
- 1/2 cup rice vinegar
Instructions
- Bring water to a low boil then remove from heat and add sugar and salt. Let water cool to room temperature.
- Add carrots and radish to an air tight glass jar and pour the liquid over it. Add white vinegar and rice vinegar and give it a quick mix. Close with a lid and refrigerate for at least 2 hours before serving.
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