Pickled Daikon Radish, Carrots and Cucumber

Pickled daikon radish, carrots and cucumber are a must when making pork belly tacos.

pickled daikon, radish and cucumber

Pickled Daikon Radish, Carrots and Cucumber

Pickled daikon radish, carrots and cucumber are so easy and tasty.
Prep Time 25 minutes
Course Condiment
Cuisine Asian

Ingredients
  

  • 1 cup daikon radish-sliced into thin wedges
  • 1 cup carrots-cut into matchsticks
  • 1 cup cucumbers-sliced into thin wedges
  • 1 tbsp salt
  • 2 tbsp sugar
  • 1/4 cup rice wine vinegar
  • 4-5 peppercorns
  • 1/4 tsp red pepper flakes

Instructions
 

  • Put vegetables into a large bowl and rub all over with salt. Let sit for 30 minutes.
  • Discard the liquid from the vegetables and rinse thoroughly. Drain well.
  • Add sugar, vinegar, peppercorns, chili flake into the bowl and mix well.
  • Pack the vegetables into a jar or deli container and pour the brine over the vegetables. Make sure that the brine covers the vegetables completely and cover with a lid.
  • Refrigerate for 24 hours. The longer the vegetables sit in the brine the better they taste.
  • These pickled vegetables are a perfect condiment to pork belly tacos and lots of Asian recipes.
Keyword daikon radish, pickled, pickled vegetables