Pickled Carrots and Daikon

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.

Prep Time
45 minutes
12 to 24 hours pickling time
Cook Time
5 minutes
A jar of pickled carrots and daikon radishes with a sandwich in the background

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

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® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

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.

Redpath® Special Fine Granulated Sugar 2kg

Chef’s knife

Cutting board

Vegetable peeler

Colander OR large strainer

Medium heavy-bottomed saucepan

Scale OR dry measuring cups

Heat-resistant spatula

Non-reactive bowl (stainless steel or glass)

Measuring spoons

Liquid measuring cup

Mason jars and lids, sterilized


approximately three 16 oz/500 ml jars
  • 1 lb (454 g) carrots, washed, trimmed, and peeled
  • 1 lb (454 g) daikon radish, washed, trimmed, and peeled
  • 1 tbsp (18 g) salt
For the pickling liquid:
  • 1¼ (313 ml) cup water
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
  • ¼ tsp (2 g) salt
  • 2 tbsp (12 g) fresh ginger, peeled, fine julienne
  • 1 tsp (4 g) chili flakes
  • ½ cup (125 ml) white vinegar
  • ½ cup (125 ml) rice wine vinegar
  • Fresh cilantro, washed, stems intact, trimmed, blotted dry (optional)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.  

Step 7

Pickled carrots and daikon can last up to a month or until the vegetables lose their crunch, stored in the fridge.

A jar of pickled carrots and daikon radishes