Quick Pickled Carrots and Daikon

Name: Quick Pickled Carrots and Daikon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 300 g Korean radish ( or daikon radish (10 ounces), julienned); 200 g carrots ((7 ounces), julienned); 1 cup water; 1 cup white sugar; 1 cup apple cider vinegar ((or rice vinegar)); Pinch of salt

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 10

Author : Sue | My Korean Kitchen

carrots daikon pickles

Ingredients

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300 g Korean radish (or daikon radish (10 ounces), julienned)200 g carrots ((7 ounces), julienned)1 cup water1 cup white sugar1 cup apple cider vinegar ((or rice vinegar))Pinch of salt

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Instructions

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Step 1

Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.

Step 2

Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.

Step 3

Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.