I didn’t really plan on making these quick carrot and radish pickles. The actual plan was to make banh mi pickles – you know, these awesome daikon and carrot pickles that pimp up every banh mi sandwich. So I did (the recipe will follow soon). And, I made a lot of them. I even had quite a lot of julienned leftover carrots. Therefore, I pickled them together with some radishes that begged me with a sad face to finally use them.
These crisp radish and carrot pickles are easy to throw together and liven up everything. I particularly like them on tacos, burgers, and as a condiment on the side of almost every dish. Hello, creamy, saucy Indian dishes!! Hello, cheese plate!
They are ready after a couple of hours but I like them even better after a week or so. It’s up to you how flavorful you like your pickles! For some extra flavor, I added mustard seeds and coriander seeds. To bring out most of their flavor without overwhelming everything, I gently crush them with the back of a spoon. But don’t crush them too much, a slight cracking noise is enough, cause they can quickly overpower everything taste-wise. And: Crush mustard and coriander seeds separately because they are different in size and firmness.
Next up on the blog: Awesome tacos with …. drumroll … pickled carrots and radishes!
Pickling brine: Adapted from the wonderful Cookie+Kate.
Quick Pickled Carrots and Radishes
These quick and easy crisp radish and carrot pickles liven up every dish (burgers, tacos, cheese). They are ready after a couple of hours but I like them even better after a week or so.
- 5 radishes, ends trimmed and thinly sliced to about 1/8 thickness (5.5 oz/150g)
- 1 medium carrot, julienned or cut into thin match-like strips (5.5 oz/150g)
- 3/4 cup (180 ml) water
- 3/4 cup (180 ml) apple cider vinegar
- 4 tablespoons (50 g) white granulated sugar
- 1 ½ teaspoons (9 g) fine salt
- 1 teaspoon yellow mustard seeds, gently crushed (see note)
- 1 teaspoon coriander seeds, gently crushed (see note)
- In a small saucepan, heat the water, vinegar, sugar, salt, mustard seeds, and coriander seeds until it starts to simmer and the salt and sugar has dissolved.
- Mix carrots and radishes and place them in a clean, sterile jar. I used a 16 oz jar (475 ml) but had leftovers that filled a small jar (6 oz/180 ml).
- Pour the vinegar mixture over the veggies until the jar is full. Let the pickled veggies cool and store in the fridge.
- You can enjoy the pickles after a couple of hours but in my opinion, they taste best after 1-2 weeks.
To bring out most of the coriander and mustard flavor without overwhelming everything, I gently crush them with the back of a spoon. But don’t crush them too much, a slight cracking noise is enough, cause they can quickly overpower everything else taste-wise. And: Crush mustard and coriander seeds separately because they are different in size and firmness.
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