Pickled Carrots and Daikon with Tamarind
Pickled Carrots and Daikon with Tamarind are my take on a bold, homemade condiment — a super-spicy, sweet, and sour mix of pickled veggies that packs a punch. The idea came from my first Bánh mì sandwich — I loved the texture of the pickled carrots and daikon, but the flavor needed more depth and heat. So, I created my own version with Thai chilis, hot peppers, and tamarind paste for a punchy kick that’s anything but boring. These fiery pickled vegetables are the perfect condiment for anyone who loves a strong, tangy flavor and a good burn.
The Ingredients
Brine Base
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Water + Champagne vinegar – The foundation of the brine. Apple cider or plain vinegar can be substituted if needed.
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Tamarind paste – Adds a rich, tangy-sweet complexity that ties everything together. Look for it at Indian or Southeast Asian markets (or order online).
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Salt + sugar – The essentials for a balanced brine.
Vegetables & Flavorings
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Carrots + daikon – Cut into thin matchsticks for that signature crunch.
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Peppers – The heat source. Thai chilis are classic, but feel free to mix in ghost, scorpion, or habanero for extra fire.
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Dried minced garlic + mustard seeds – Bring depth, savoriness, and texture to the brine.
The Method
To me, the key to making these pickles right is cutting the vegetables yourself. I know, it’s tempting to buy pre-shredded carrots, but when you cut them into thin matchsticks — especially with a mandolin — you get that perfect bite that stays crunchy even after pickling. Plus, matching the size of your carrots and daikon makes them pickle evenly and look really pretty in the jar.
Once your veggies are prepped, it’s just a quick pickling process:
Step 1: Make the Brine
In a medium saucepan over medium-high heat, combine the water, vinegar, tamarind paste, salt, and sugar. Bring to a rapid boil — this helps dissolve everything and fuse the tangy-sweet flavor.
Step 2: Assemble the Jars
Add your carrots, daikon, peppers, mustard seeds, and garlic into a large jar (or a couple of smaller ones).
Step 3: Add the Brine
Pour the hot brine over the mixture. If the veggies aren’t completely covered, just top it off with a little warm water until everything is submerged.
Step 4: Seal and Marinate
Seal tightly and refrigerate for 24–72 hours before eating. I usually start sneaking bites around the 24-hour mark, but they only get spicier and more flavorful as they sit.
Step 5: Enjoy
Keep them chilled and grab a forkful whenever you need something bold, spicy, and tangy to wake up a dish.
Pairings
Because these pickled carrots and daikon are so unique, you might not expect them to go with much — but I’ve found they actually make some meals unforgettable. My favorite way to eat them is on an open-faced brisket sandwich: sourdough bread spread with roasted garlic, topped with barbecue brisket, and a generous pile of the spicy pickled veggies.
They’re also amazing as a replacement for anything that calls for pickles or kimchi, adding heat and crunch that elevates the dish. And if you want a true fusion bite, try them with my Pork Roll Bahn-Mi— it’s a flavor bomb.
Pickled Carrots and Daikon with Tamarind
Equipment
- Stove for boiling
Ingredients
- 2 cups water
- 2 cups champagne vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon tamarind paste
- 3 cups carrots shredded or julienned
- 3 cups daikon shredded or julienned
- 2-10 Thai chili peppers sliced lengthwise
- 3-4 mixed hot peppers optional – ghost, scorpion, bhut jolokia, habanero)
- 1 tablespoon dried minced garlic
- 1 tablespoon mustard seeds
Instructions
- Make Brine: In a medium sauce pan over medium-high heat, bring water, vinegar, tamarind paste, salt and sugar to a rapid boil. Take off heat once boiling.
- Add to Jars: In a large jar combine shredded carrots, shredded daikon, peppers, mustard seeds, and minced garlic. Pour brine mixture over. If ingredients are not fully covered, just top with warm water until fully covered.
- Seal and Marinate: Seal jar and let sit in fridge for 24-72 hours. Enjoy as a condiment/side for any dish that needs a tangy, spicy, crunch!
Notes
- Spice Level: Start with fewer peppers if you’re new to heat — they pack more punch than you think.
- Storage: Keeps up to 3 weeks in the fridge in a sealed jar.
- Alternate Methods: You can use this same recipe for other root veggies (radish, turnip, etc.) — just adjust texture expectations!
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
