Pickled Carrots and Daikon with Lime

Image of Kelly Aditi Faust
Rated 5.0 based on 2 customer reviews
Pickled Carrots and Daikon with Lime
Pickled Carrots and Daikon with Lime


  • ½ pound carrots, shredded
  • ½ pound daikon, shredded
  • 1 teaspoon kosher salt
  • ½ cup hot water
  • ½ cup rice wine vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon coriander seeds
  • 6 lime leaves


  1. Toss carrots and daikon with kosher salt; let sit for 30 minutes.
  2. Rinse carrots and daikon with cold water, drain, and transfer to a small bowl; add lime leaves.
  3. Whisk hot water, rice wine vinegar, sugar, and coriander seeds together in a separate bowl until sugar is dissolved; pour over carrots and daikon.
  4. Cover bowl with plastic wrap and let it sit until it comes to room temperature before refrigerating for at least 1 hour.
Mealthy tip:

Fresh lime leaves can be found at many Asian or Latino markets or in well-stocked spice shops. As you master this recipe, feel free to experiment with different spices and seasonings. Try adding whole peppercorns, mustard seeds or fresh cilantro or dill.


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What others are saying

Image of Laura Griffin

Laura Griffin says:

These pickled carrots and daikon were the perfect complement to the crispy tofu nuggets I made for dinner the other night. I love anything pickled, and this was no exception. So delicious and a ton of flavor!

Image of Greg Jones

Greg Jones says:

I recently got into canning, so this pickled carrots recipe was right up my alley. Simple, not a lot of fuss, and delicious afterwards.