Pickled Daikon Radish and Carrot

Pickled Daikon Radish and Carrot
  • 1/2 cup distilled white vinegar
  • 1/4 cup white sugar
  • 1 small carrot, peeled and cut into matchsticks
  • 1 daikon radish, peeled and cut into matchsticks
  • 2 tablespoons chopped fresh cilantro
  • 1 Thai chile pepper, seeded and chopped


  1. Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

05/08/2018
Pickled Daikon Radish and Carrot, recipe PT15M PT1H 5 455 calories

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