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Pickled Carrots and Daikon with Tamarind

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Prep Time 20 minutes
Marinate 1 day
Total Time 1 day 20 minutes
Servings 12
Calories 35 kcal
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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!
Keyword Condiment, Pickle
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