Japanese Style Daikon and Carrot Pickles Recipe

Japanese Style Daikon and Carrot Pickles

Servings: 10 (serving size: about 1/2 cup drained pickles)


  • 1 1/2 pounds daikon radishes, peeled
  • 1 1/4 pounds carrots, peeled
  • 1/2 cup rice vinegar
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons fresh lime juice
  • 2 teaspoons kosher salt
  • 2 teaspoons grated orange rind


  1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.
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