Skip to Content

Quick Pickled Vegetables

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Calories: 114
a glass jar of quick pickled carrots and radishes

Making these ultra-simple, Asian-inspired quick-pickled carrots and daikon radishes is a breeze. We’ll show you how.

Quick Pickled Vegetables Make Everything Better

We created this quick-pickled carrots and daikon radish recipe to go with our pork banh mi burger, but they have all kinds of uses. Once we got in the habit of making them, we found ourselves tossing these sweet, tangy, crunchy root veggie pickles into everything—salads, sandwiches, even on their own in a little bowl as part of a crudite spread. A quick note about finding daikon radishes—this classic Asian vegetable is becoming increasingly available in grocery stores in the U.S., but if you have trouble finding it, make a visit to your local Asian specialty market. It should be available year-round.

Julienned carrots and daikon radishes, sugar, vinegar salt and water

How To Julienne Carrots and Daikon Radishes

To create the “matchstick” shape we want for these quick pickles, you’ll need a cutting board and yes, this is a job for your sharpest knife. Here’s how to cut carrots and daikon into matchsticks:

  1. Peel your carrots and daikon, and trim the ends.
  2. Cut them, crosswise, into even pieces.
  3. Take one piece of the carrot or daikon and create a flat surface for yourself by taking a thin slice out of one side. Lay that flat surface on your cutting board to prevent rolling.
  4. Thinly-slice the carrot or diakon length-wise.
  5. Stack the thin slices, and cut them again to create thin strips, or "matchsticks". Ta da! You’re a julienne-ing pro now.
  6. You can also you a mandolin with a julienne blade!
Hand mixing carrots and daikon in a bowl
a few jars of quick pickled vegetables

How To Make Pickled Carrots And Daikon Radish

Quick pickles are just that—quick! These homemade pickles will be ready to eat after a few hours in the fridge, but they get better and more tart as they sit. Here’s how to make them:

  1. Julienne those root veggies!
  2. Warm some water, vinegar and sugar until the sugar has dissolved.
  3. Pack the matchstick carrots and daikon into a big, heat-proof jar (like a Ball or Kerr jar—something intended for high temperatures).
  4. Pour the simmered sugar-vinegar liquid over the veggies to cover.
  5. Seal the jar and pop it in the fridge!
A jar of quick pickled vegetables
a jar of pickled carrots and daikons

Tools You’ll Need:

Got Carrots? Well We’ve Got Carrot Recipes!

They’re not just for bunnies, you know. Carrots are one of our favorite veggies, and they’re kid-friendly, too. Here are a few of our favorite ways to use them:

a jar of Quick Pickled Vegetables

Homemade Pickles? Oh Yeah, You Did That!

Nothing makes you feel really proud quite like mastering a new task, and quick pickles are a fun one—so sneakily easy, so very delicious. We hope you love these, and we’d love to see how you use them! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

Quick Pickled Vegetables

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Calories: 114

Ingredients

  • 1 lb Carrots, cut into matchsticks
  • 1 lb Daikon radish, cut into matchsticks
  • 2 tsp Salt
  • 1/2 cup Sugar
  • 1 cup Vinegar
  • 1 cup Water

Method

  1. In a large bowl combine carrots, radishes and salt. Using your hands, gently massage carrots and radishes until they begin to get tender, about 4-5 minutes.
  2. In a saucepan, heat water, vinegar and sugar until sugar has dissolved.
  3. Pack prepared vegetables into a quart size jar and pour the warm vinegar mixture over the top.
  4. Seal and store in your fridge for up to 5 weeks, but good luck having them last that long.

**These quick pickled vegetables are ready for use as soon as they cool down, roughly 2 hours after placing them in the fridge.