Pickled Daikon Radish, Carrots and Cucumber
Pickled daikon radish, carrots and cucumber are a must when making pork belly tacos.
Pickled Daikon Radish, Carrots, and Cucumber is a bright, crisp, and refreshing condiment that adds a burst of flavor to a wide variety of dishes. Popular in many Asian cuisines, especially in Vietnamese cooking, this quick pickle delivers the perfect balance of sweet, tangy, and slightly savory notes. It’s an easy way to elevate everyday meals with a fresh, vibrant crunch.
The combination of vegetables creates both flavor and texture contrast. Daikon radish brings a mild peppery bite that softens as it pickles, while carrots add natural sweetness and a satisfying crunch. Cucumbers contribute a refreshing, crisp element that keeps the mix light and hydrating. Together, these vegetables create a colorful and flavorful blend that looks as good as it tastes.
The pickling liquid is simple but effective. Typically made with rice vinegar, sugar, salt, and water, the brine quickly infuses the vegetables with tangy brightness. As the vegetables sit in the mixture, they absorb the flavors while maintaining their crisp texture. Within just a short time, the vegetables transform into a zesty, slightly sweet pickle that enhances any dish it accompanies.
One of the best things about this recipe is how versatile it is. These pickled vegetables are a classic topping for banh mi sandwiches, where they add crunch and acidity to rich meats. They also work beautifully as a side dish for grilled meats, rice bowls, or noodle dishes. Even a simple plate of steamed rice can feel more exciting with a spoonful of these pickles on top.
This recipe is also ideal for meal prep. The vegetables can be stored in the refrigerator and enjoyed over several days, the flavors continuing to develop over time. The longer they sit, the more pronounced the tangy-sweet flavor becomes.
Fresh, crunchy, and full of bright flavor, Pickled Daikon Radish, Carrots, and Cucumber is a simple addition to your kitchen. It’s a quick recipe that brings balance, color, and a refreshing bite to almost any meal.
Pickled Daikon Radish, Carrots and Cucumber
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.