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
Yield: about 2 ½ - 3 cups (20-22 oz / 600-650 ml)
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.