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Quick Pickled Carrot and Daikon

1

  • Prep Time10 mins
  • Total Time15 mins
  • Makes1 3/4 cups
*PLUS chilling time
Quick Pickled Carrot and Daikon

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)

Ingredients

  • 100 g piece daikon

  • 100 g piece carrot

  • 3/4 cup white vinegar

  • 1/4 cup granulated sugar

  • 1 tsp fish sauce

Instructions

  • Cut daikon and carrots into long ¼-in.-thick matchsticks. Place in a glass bowl or jar.

  • Combine vinegar and sugar in a small saucepan set over medium-high. Bring to a boil, 1 to 2 min. Stir in fish sauce. Pour over vegetables. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.


Tip

Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!

Get more easy quick pickled recipes here

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