Pickled Carrots And Daikon – a delicious recipe with u00bc, u00bc, Salt, Sugar, u00bc, Water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and cut carrot and daikon into matchstick size. For a shortcut, shred them in your food processor. There should be about 2 cups total. Place in a bowl. Sprinkle and rub salt into carrot and daikon. Let it sit for 8 to 10 minutes to soften.
2
Meanwhile, dissolve sugar in the boiling water. Add cold water and vinegar. After the carrots and daikon have softened for 8 to 10 minutes, rinse and pat dry. Place them in a jar equipped with a tight lid. Pour enough vinegar solution into the jar to cover the vegetables. Cover with a lid. Marinade for at least 1 hour before serving, best overnight. Keep unused portion refrigerated for a couple weeks.
177
kcal
Calories
15
g
Fat
10
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 pounds Carrots (1/4 Pound Is About 1 Small Carrot), 1/4 pounds Daikon, 1 teaspoon Salt, 2 Tablespoons Sugar, and more.
Yes, Pickled Carrots And Daikon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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