Pickled Carrots and Daikon

Pickled Carrots and Daikon

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From: Seamus Mullen's Real Food Heals

Crunchy and tart, these pickled carrots and daikon are a great counterpoint to big savory flavors, especially in Chinese and Vietnamese meals. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2 cups mixed julienned carrots and daikon
  • 1 tablespoon coarse sea salt
  • 2 cups rice vinegar
  • ¼ cup raw honey


  • Prep

  • Ready In

  1. In a small bowl, toss the carrots, daikon, and salt. Let sit for 10 minutes. Transfer to a clean kitchen towel and squeeze out all excess moisture. Transfer to a clean pint jar.
  2. In a small saucepan, combine the vinegar and honey and bring to a simmer, stirring to dissolve the honey. Remove from the heat and pour over the carrots and daikon. Seal the jar.
  3. Let cool to room temperature and use immediately or refrigerate for up to 1 week.
  • To make ahead: Refrigerate for up to 1 week.
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Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 3 calories; 0 g fat(0 sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 444 IU vitamin A; 1 mg vitamin C; 1 mg calcium; 0 mg iron; 10 mg sodium; 0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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