Making pickled vegetables at home is a must-do summer activity for my family. Every summer, I’d helped my mom make a variety of delicious pickled dishes together. This Pickled Daikon Radish, Carrot and Cucumber is the first pickle recipe I learned from my mom. Now I am sharing it with you.
This recipe is perfect for people that are new to pickling vegetables at home. It tastes great and incredibly simple to make.
Anyone can make this dish in just three steps:
1. Rub the vegetables with salt, set aside for 30 minutes and drain. Salt will help draw out the water from the vegetable and give them a base flavor.
2. Rinse under running water, drain well; add sugar, rice vinegar, peppercorns, pepper flakes and garlic slices, stir to mix well.
3. Transfer everything to a clean jar, seal and store in the refrigerator. Wait for at least 24 hours before opening. For a stronger flavor, try to wait at least 48 hours.
The flavor of this dish is sweet and sour with a hint of spiciness. The combination of crunchy pickled vegetables served with cold noodles such as Zha Jiang Mian (Chinese-style meat sauce noodles) is my ideal weeknight meal.
I have created a short video on how to make this dish, hope you enjoy watching.
Here is the recipe, happy pickling!
- 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)
- Place daikon radish, carrot and cucumber in a large bowl, rub evenly with salt, set aside for 30 minutes.
- Discard the liquid released from the vegetable, rinse throughly under running water, drain well.
- Add sugar, rice vinegar, peppercorns, chili flakes and garlic slices into the bowl and mix well.
- Pack the vegetables into the jar, and pour the brine over the vegetables, seal the jar by screwing on the rings until tight.
- Refrigerate at least 24 hours before opening. For a stronger flavor, try to wait at least 48 hours.
- Serve as a side dish to your meal.
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3 comments
You can do the same by boiling the brine and then luring it right or do we have to pour it in after mixing it??
I like mixing and then transferring to a jar so the seasonings are better distributed, but they both work.
Should the brine completely cover the veg? It does not even come close for mine and I want to make sure that is ok. Thank you!