This Quick Pickled Carrots and Daikon Recipe is a spicy condiment to enjoy with your meal. Made with fresh carrots and daikon (white radish), this instant pickle requires minimal spices and has no vinegar. This zero oil, tangy pickle will add a delicious spicy, tangy "kick" to your sandwich.
1 mason jar (or any other glass jar with tight lid)
2largecarrots(250 grams, approximately)
1largedaikon radish(250 grams, approximately)
2inchesfresh ginger(25 grams, approximately)
10 - 12green chilies(use as mild or as hot as you want)
Spices and flavorings
3teaspoonssalt(adjust as per taste)
1 and ½fresh limes(65 grams juice, approximately)
1 and ½teaspoonsground red chili (or paprika)
Prep the Vegetables
Cut the carrots, daikon, ginger and green chillies into thin “matchsticks”. Cutting them in this way will help them marinate faster in the juices and the pickle will be ready in no time! I have cut these with a knife, however, if you have a mandolin, do use that.
Assemble the pickle
Place the veggie matchsticks in a wide bowl. Add the juice of lime, ground red chili and salt. Mix well so that the vegetables are coated with the spices and juice evenly.
2 large carrots, 1 large daikon radish, 2 inches fresh ginger, 10 - 12 green chilies, 3 teaspoons salt, 1 and ½ fresh limes, 1 and ½ teaspoons ground red chili
The pickle is ready to be eaten now.
If you have the time, let the pickle rest and marinate for at least 30 minutes. This will give the vegetables time to ooze their juices while absorbing the salt and all the flavors.
Store in a mason jar (or any other glass jar) with a tight fitting lid in the fridge.
Carrots: Winter is when I make this pickle quite often. That is mainly because that is the season for daikon (they are called winter radish!). Also because we get those deep red-coloured carrots which are so much sweeter that the regular orange ones that we get throughout the year. However, I have made this pickle with the regular orange-coloured carrots and that works well too.
Daikon: Use ones that are white and firm. Oftentimes you will find daikon that is yellowish and with hair like “whiskers” – they are that way because they are not fresh and tender. I would not recommend that you use those. Since we are using them raw, the fresh tender ones will work best for this recipe.
Fresh ginger: Adds a “punch” to this pickle! When in India, I like to add mango ginger to this pickle. Mango ginger is a type of ginger that has a tangy (like green mango) taste to it. It adds a unique flavour and zing to the pickle. In the absence of mango ginger, I have been adding fresh root ginger and loving it!
Green chillies: I love the flavour of green chillies! I, therefore, add them to almost all my dishes. I have used mild green chillies for this recipe. You may want to use a spicier variety if you can handle the heat. Although I would highly recommend adding some amount of green chillies to this recipe, if it is not an ingredient that you like, you may omit it completely. The pickle will still taste good 🙂
Lemons or Limes?: lime it is for me! Lime juice is a lot more tangy and fragrant than lemons and therefore I prefer to use it. If in the scenario that you have only lemons with you, please do bear in mind that you will need to use more lemon juice to bring the right level of tanginess to this pickle.
Ground red chilli: I use the Kashmiri red chilli powder for this recipe mainly because it brings such a vibrant red hue to the dish, without making it overly spicy. You may use paprika instead.