Pickled Daikon Cubes with Carrots and Jalapeños Recipe | Vegetarian Times Skip to main content

Pickled Daikon Cubes with Carrots and Jalapeños

This recipe is inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These pickles are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they’re chilled, but the flavors improve after a few days.



Ingredient Line: 
1 small daikon radish, peeled and cut into ½ -inch cubes (2 ¼ cups)
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2 small carrots, peeled and cut into ¼-inch rounds (1 cup)
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½ small sweet onion, thinly sliced (½ cup)
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1 small red jalapeno chile, thinly sliced (1 Tbs.)
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1 clove garlic, peeled and crushed
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2 tsp. salt
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1 cup apple cider vinegar
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¼ cup sugar


  1. Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
  2. Bring vinegar, sugar, and ½ cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables. Cover, and refrigerate 3 hours.

Nutrition Information: 

1 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
4 g
0 mg
180 mg
1 g
2 g
Makes 3 1/2 cups

Comments on this Recipe

I made these but, while they are delicious, they really stink up my kitchen whenever I open them up! I stored them in a pyrex bowl with a plastic lid. Did air get in there or is this just the case with these pickles?