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    Quick Pickled Vegetables

    September 16, 2024

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

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    a glass jar of quick pickled carrots and radishes

    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!

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    Quick Pickled Vegetables

    Updated on September 16, 2024

    • Serves:  6
    • Prep Time:  1 hr 40 min
    • Cook Time:  5 min
    • Calories:  109
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    Ingredients

    • 1 pound carrots, julienned
    • 1 pound daikon radish, julienned
    • 2 teaspoons sea salt
    • 1 cup water
    • 1 cup distilled white vinegar
    • ½ cup granulated sugar

    Method

    1. In a large bowl, combine the carrots, radishes, and salt. Using your hands, gently massage the carrots and radishes until they start to soften, about 4-5 minutes.

    2. In a small saucepan, stir together the water, vinegar, and sugar. Bring to a boil over medium-high heat and cook, stirring often, until the sugar has dissolved, 2-3 minutes.

    3. Transfer the vegetables to a 1-quart glass jar and slowly pour the warm vinegar mixture into the jar. Allow the mixture to cool slightly, 30 minutes.

    4. Seal the jar and let the vegetables pickle, refrigerated, for at least 1 hour before using, preferably overnight. Store refrigerated for up to 3 weeks.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 109
    • Protein 1 g
    • Carbohydrates 27 g
    • Total Fat 0 g
    • Dietary Fiber 3 g
    • Cholesterol 0 mg
    • sodium 391 mg
    • Total Sugars 22 g

    Quick Pickled Vegetables

    Questions & Reviews

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    • Andrew

      These are delicious, but the proportions seem to be off. Following the recipe exactly it made two TIGHTLY packed quarts, but only enough brine to cover half of one. I would halve the amount of veggies and double the brine.

    • Tori

      I am literally in love with these. The crunch is delightful and these are the perfect addition to tons of meals. I plan to have a jar of these at all times in my fridge!! The only thing I changed was I swapped the daikon for red onion and 1/2 a fresh jalapeño because I can't get daikon in my town.

      Thanks Tori, we are so happy you love these!

    • Roger

      I am delighted to have found this website where quick-pickling is clearly explained.

      Awe thanks! So glad you found us too!