Quick and Easy Korean Pickled Daikon (Radish), Carrots, and Cucumbers

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

Peel the skin off all of the vegetables.

Cut the daikon, carrots, and cucumbers into long thin rectangles.

Gather all the brine ingredients: rice wine vinegar, white sugar, salt, and peppercorns.

Add the brine ingredients to a pot and turn the heat to medium.

Bring the brine to a boil, stirring occasionally to help dissolve the sugar and salt.

Once dissolved, take the brine off the heat and let it come to room temperature.

Put the cut vegetables into a container (using restaurant-style plastic containers or mason jars).

Pour the cooled brine over the vegetables, ensuring they are fully submerged.

Seal the container with a lid and give it a little shake to evenly distribute the brine.

You can eat the pickles after an hour, but for the best flavor, refrigerate them overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary