Daikon, sometimes called white radish, is sweeter and milder than red radish and is often found in Southeast Asian cuisine. Pickled, they’re a flavourful treat with a satisfying crunch. We’ve paired them with carrots in this recipe; it’s a snackable duo you can eat as-is or use as a tasty condiment.
12 to 24 hours pickling time
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Special Fine Granulated Sugar 2kg
An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.
- 1 lb (454 g) carrots, washed, trimmed, and peeled 1 lb (454 g) carrots, washed, trimmed, and peeled
- 1 lb (454 g) daikon radish, washed, trimmed, and peeled 1 lb (454 g) daikon radish, washed, trimmed, and peeled
- 1 tbsp (18 g) salt 1 tbsp (18 g) salt
For the pickling liquid:
- 1¼ (313 ml) cup water 1¼ (313 ml) cup water
- ½ cup (100 g) Redpath® Granulated Sugar ½ cup (100 g) Redpath® Granulated Sugar
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- 2 tbsp (12 g) fresh ginger, peeled, fine julienne 2 tbsp (12 g) fresh ginger, peeled, fine julienne
- 1 tsp (4 g) chili flakes 1 tsp (4 g) chili flakes
- ½ cup (125 ml) white vinegar ½ cup (125 ml) white vinegar
- ½ cup (125 ml) rice wine vinegar ½ cup (125 ml) rice wine vinegar
- Fresh cilantro, washed, stems intact, trimmed, blotted dry (optional) Fresh cilantro, washed, stems intact, trimmed, blotted dry (optional)
- Chef’s knife Chef’s knife
- Cutting board Cutting board
- Vegetable peeler Vegetable peeler
- Colander OR large strainer Colander OR large strainer
- Medium heavy-bottomed saucepan Medium heavy-bottomed saucepan
- Scale OR dry measuring cups Scale OR dry measuring cups
- Heat-resistant spatula Heat-resistant spatula
- Non-reactive bowl (stainless steel or glass) Non-reactive bowl (stainless steel or glass)
- Measuring spoons Measuring spoons
- Liquid measuring cup Liquid measuring cup
- Mason jars and lids, sterilized Mason jars and lids, sterilized
- Ladle Ladle
With a sharp chef’s knife, cut carrots and daikon into long, evenly-sized rectangular cuts about ¼-inch thick by 2 – 2½ inches long. The term for this kind of cut is batonnets.
Place the cut carrots and daikon into a large non-reactive bowl. Sprinkle with the salt and toss until evenly coated. Let sit for at least 30 minutes, tossing every 5 to 10 minutes, to ensure salt is evenly distributed. This is done to draw out any excess moisture and any bitterness from the carrots, but especially from the daikon radish.
Over a sink, transfer the salted vegetables into a large colander to drain off excess moisture. Rinse thoroughly with cold water. Drain well, shaking and tossing the vegetables in the colander to remove as much water as possible from the carrots and daikon radish. Set aside to drain.
In a medium, heavy-bottomed saucepan, combine water, the Redpath® Granulated Sugar, the Redpath® Golden Yellow Sugar, and the salt over medium-high heat. Bring to a boil and stir to dissolve the sugars and salt. Remove from the heat and immediately stir in the julienned ginger and chili flakes, then stir in the white vinegar and rice wine vinegar.
Tightly fill the sterilized jars with the carrot and daikon batonnets. If using, add 6 to 8 stems (with leaves) of cilantro to the jars. Ladle the vinegar mixture over the vegetables to fully submerge the carrots and daikon. Seal with the sterilized lids.
Let sit in a cool location for 12 – 24 hours before placing jars in the fridge. Taste test after 6 hours, then at 12 hours, using a clean utensil each time. The longer the vegetables sit, the more sour/tangy the flavour will be.
Pickled carrots and daikon can last up to a month or until the vegetables lose their crunch, stored in the fridge.
*It is common for daikon radish to smell like sulphur when pickling or cooking the vegetable. However, it will not taste like sulphur.
*All carrots or all daikon radishes can be used for this recipe.
*Omit the ginger and/or chili flakes, if desired.
*You can use all white vinegar or rice wine vinegar if desired (or use apple cider vinegar as long as the acidity is at least 5%).
*Use clean utensils when removing pickled vegetables from the jars.
*Use these pickles in sandwiches, hotdogs, or burgers. Great as a side for rice dishes. Finely chop and add to salads or salad dressings.