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In the Kitchen: Pickled Daikon Radish and Carrots

In the Kitchen: Pickled Daikon Radish and Carrots

This crispy Asian-style refrigerated pickle combination is a wonderful addition to sandwiches and salads. This also works well with BBQ pork or as a rice side. You can also add cucumber and onions, or hot peppers for a little kick. They will keep for 4 weeks in the refrigerator.


MAKES 10 servings


  • ¾ cup rice vinegar
  • 2 tablespoons salt
  • ½ pound carrots, julienned



Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.


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Note: Recipe and photo borrowed from


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