Thai-Inspired Quick Pickled Carrots & Daikon
Watcharee Limanon
6
10 minutes
1 hours
Thai-inspired
Side Dish
These Thai-inspired quick pickled carrots and daikon are one of my favorite easy ways to add a bright, refreshing crunch to a meal. The sweet, sour, and slightly salty brine is inspired by Ajad, the traditional Thai cucumber relish often served with chicken satay.
Carrots and daikon stay wonderfully crisp and colorful, and you can cut them into strips, crinkle-cut pieces, rounds, or whatever shape you like. Serve these quick pickles with rice bowls, grilled meats, curries, sandwiches, spring rolls, or anywhere you want a fresh, tangy bite.
Ingredients
¼ cup white vinegar
¼ cup sugar
½ teaspoon sea salt or kosher salt
2–3 medium carrots
½ medium daikon radish
Directions
In a small saucepan, combine the vinegar, sugar, and salt.
Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil. Boil for 1 minute, then remove from the heat and set aside to cool.
While the brine cools, wash and peel the carrots and daikon.
Cut the carrots and daikon into thin strips, crinkle-cut pieces, rounds, or your desired shape. Keep the pieces similar in size so they pickle evenly.
Place the vegetables in a bowl or clean glass container. Once the brine has cooled, pour it over the carrots and daikon and stir gently to coat.
Let the vegetables steep in the brine for at least 1 hour before serving. The longer they sit, the more flavor they absorb.
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I'm Watcharee!
My passion is sharing the best of Thailand’s culinary traditions and inspiring Thai food lovers to create quick and healthy meals at home.
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