Pickled Daikon Radish, Carrot and Cucumber
Prep time
Cook time
Total time
Serves: 2
  • 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)
  1. Place daikon radish, carrot and cucumber in a large bowl, rub evenly with salt, set aside for 30 minutes.
  2. Discard the liquid released from the vegetable, rinse throughly under running water, drain well.
  3. Add sugar, rice vinegar, peppercorns, chili flakes and garlic slices into the bowl and mix well.
  4. Pack the vegetables into the jar, and pour the brine over the vegetables, seal the jar by screwing on the rings until tight.
  5. Refrigerate at least 24 hours before opening. For a stronger flavor, try to wait at least 48 hours.
  6. Serve as a side dish to your meal.
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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Recipe by Spice the Plate at https://www.spicetheplate.com/veggie/pickled-daikon-radish-carrot-cucumber/