Quick and Delicious Pickled Carrots and Daikon Radish
Want to know how to make quick pickled radish that will go with everything? Well, you might not want to eat it with everything, but I am a sucker for pickles and love to put them in everything! They can completely transform a mediocre meal into something out of this world! Am I exaggerating? Maybe, but give the recipe below a try because it is super quick and delicious!
Sandwiches and burgers
Salad (add a bit of crunchy pickle to a Quinoa and Feta Cheese Salad to offset the creaminess)
As a Side dish or on the charcuterie board
Rice (hot), or roll it up with some sushi rice
Straight from the jar!
The list is endless!
Let’s get started!
You can use the following brine recipe for pickling most types of vegetables. For every 450g (or a pound of veg) give or take use the following amount of brine.
- 1 cup apple cider vinegar (or any kind except balsamic)
- 1 cup filtered water
- 1/2 cup sugar (some used 1 cup!)
- 1 tablespoon salt
- I only used daikon (mooli) and carrot and roughly had the following amount:
- 300g daikon (mooli)
- 200g carrots
- You could add other spices, such as garlic, cumin, peppercorn etc. to the brine. However I like my pickled radishes simple, uncomplicated and refreshing, therefore a basic pickling brine is best especially if you are like me and like to eat it with everything!
- Wash the vegetables and peel off the skin (optional)
- Julienne or slice the vegetables thinly and transfer them into a glass jar or container that you can seal. Set aside.
- Bring the brine mixture to a boil in a small pan until the sugar dissolves. Remove from the heat, pour over the vegetables and give it a quick stir.
- Set aside to cool, uncovered for around 30 minutes or until the container reaches about room temperature.
- Cover with a lid and leave it in the refrigerator for at least 24 hours for the flavours to infuse the veg. Although this is dependent on how thick you have cut the vegetable. (I couldn’t resist and tasted the product after just a couple of hours! It was already heavenly!).
Store it in the refrigerator and it will keep for about a month. If there is any strong weird smell, froth or fermentation, then better to throw it away. If there is “some” smell when you open the container, don’t panic, this is also perfectly normal, because daikons come from the cabbage-mustard family which are known for its strong-smelling sulphur compounds. The smell is more noticeable if you have kept the skin on, but grating, chopping and pickling it in acid (vinegar) can increase the smell as well. So don’t worry too much if there is a smell, you just don’t want the smell to knock you out like something’s rotting. Also, if you’re making kimchi, then fermentation is ok, but for now, let’s keep kimchi making for another day. Note: When dishing out the pickle, use clean and dry utensils. Do not put the utensil in your mouth and then back into the container as this will lead to cross contamination and spoil the food more easily.
Give this quick and delicious recipe a go and add a crunchy punch to your meal! Are you a pickle fan like me or just can’t stand the sour, face scrunching, tongue tickling sensation in your mouth? Even my 2-year-old #JasperBean has apparently inherited my taste buds because he loves nothing more than just digging into a jar of pickled yumminess.
Love, MsMamaBean x