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Pickled Daikon Radish, Carrot and Cucumber

Making pickled vegetables at home is a must-do summer activity for my family. Every summer, I’d helped my mom make a variety of delicious pickled dishes together. This Pickled Daikon Radish, Carrot and Cucumber is the first pickle recipe I learned from my mom. Now I am sharing it with you.

This recipe is perfect for people that are new to pickling vegetables at home. It tastes great and incredibly simple to make.

How to make pickled daikon, carrot and cucumber Anyone can make this dish in just three steps:

1. Rub the vegetables with salt, set aside for 30 minutes and drain. Salt will help draw out the water from the vegetable and give them a base flavor.

2. Rinse under running water, drain well; add sugar, rice vinegar, peppercorns, pepper flakes and garlic slices, stir to mix well.

3. Transfer everything to a clean jar, seal and store in the refrigerator. Wait for at least 24 hours before opening. For a stronger flavor, try to wait at least 48 hours.

Pickled Daikon Radish, Carrot and Cucumber for the summer The flavor of this dish is sweet and sour with a hint of spiciness. The combination of crunchy pickled vegetables served with cold noodles such as Zha Jiang Mian (Chinese-style meat sauce noodles) is my ideal weeknight meal.

Pickled Daikon Radish, Carrot and Cucumber I have created a short video on how to make this dish, hope you enjoy watching.

Here is the recipe, happy pickling!

Pickled Daikon Radish, Carrot and Cucumber

Prep time

30 mins

Cook time

24 hours

Total time

24 hours 30 mins

Author: Spice the Plate

Serves: 2

Ingredients

daikon radish, cut into 2-inch thick sticks (about 1 cup)
carrot, cut into 2-inch thick sticks (about 1 cup)
cucumber, cut into 2-inch thick sticks (about 1 cup)
1 tablespoon salt
2 tablespoons sugar
¼ cup rice vinegar
4-5 peppercorns
a handful of chili flakes
1 clove garlic, sliced (optional)

Instructions

Place daikon radish, carrot and cucumber in a large bowl, rub evenly with salt, set aside for 30 minutes.
Discard the liquid released from the vegetable, rinse throughly under running water, drain well.
Add sugar, rice vinegar, peppercorns, chili flakes and garlic slices into the bowl and mix well.
Pack the vegetables into the jar, and pour the brine over the vegetables, seal the jar by screwing on the rings until tight.
Refrigerate at least 24 hours before opening. For a stronger flavor, try to wait at least 48 hours.
Serve as a side dish to your meal.

Notes

Here is the link to the jar I used, they are the perfect size and good quality. I found it at Ikea.

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