These colorful Pickled Carrots and Radishes are the perfect addition to any meal! You'll love their bright, tangy flavor, and the fact that they're so easy to make (no canning required). Make a batch of these delicious pickles in minutes, then add them to all your favorite foods, from sandwiches and salads to bowls (and more)!
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Ginnie's Take
I love making quick pickles! The process is fast, easy, and rewarding. You can pickle many different veggies (these pickled onions are a favorite), and the results are always so tasty. When I had a surplus of radishes and carrots recently, I decided to preserve them. These scrumptious Pickled Carrot and Radishes turned out so well, and I've been using them on everything from poke bowls to avocado toast. You have to try this wonderful recipe!
Why You'll Love This Recipe
- Super Delish - You won't be able to resist these tangy pickles! This recipe is a simple way to upgrade basic radishes and carrots.
- Quick + Easy - No complicated techniques, hard to find ingredients, or canning required! You can throw these easy pickles together in minutes.
- Versatile - Enjoy these pickled veggies on their own, or add them to your favorite dishes. You'll find lots of unique ways to use them below!
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Ingredients
These quick pickles (AKA quickles!) are made with basic, easy to find ingredients. Here's what you'll need:
- Carrots + Radishes - Of course, you'll need some radishes and carrots. If you can, use smaller veggies as they tend to have a sweeter flavor (or less bitter, in the case of radishes) and an extra tender texture.
- Vinegar - This recipe calls for white wine vinegar, but other types will also work.
- Sugar - A little granulated sugar adds a touch of sweetness and serves as a counterpart to the tart vinegar.
- Salt - You'll need a little kosher salt to season the pickles.
This recipe is naturally vegetarian, vegan (make sure to use vegan sugar), dairy free, gluten free, and nut free, so everyone at your table can enjoy it!
You'll Also Need
You'll use your microwave to heat up the brine. If you don't have one, warm it in a small saucepan instead. You will also need a mason jar (or another container with a lid) to store the veggies.
How to Make Quick Pickled Radishes and Carrots
This Radish and Carrot Pickle couldn't be easier to make! Here's a quick overview of the steps (keep scrolling for a detailed recipe card with measurements):
- Prep the carrots and radishes. Start by thinly slicing the veggies. Note: I peeled my carrots, but you can leave the peels on if you prefer.
- Make the pickling liquid. Next, you'll combine the vinegar, sugar, and salt in a mason jar, then microwave until hot. If you don't have a microwave, heat these ingredients in a small saucepan instead.
- Pickle the veggies. Add the vegetables to the pickling liquid, pressing them down to immerse them in the brine. Cover the jar, then let the pickles rest for 30 minutes to one hour before eating. Note: The radishes will eventually turn pink as they continue to pickle!
Okay, time to enjoy your Pickled Carrots and Radishes! They make the best snack and a great addition to any meal.
Variations
I usually keep this recipe super simple, but you can add all sorts of different ingredients to change up the flavors. Here are a few ideas to try:
- Veggies - Experiment with different varieties of carrots (such as rainbow) and radishes (like daikon or French radishes). Pickle carrots or radishes on their own. Add other veggies, like thinly sliced onions, shallots, cucumbers, or bell peppers.
- Vinegar - Replace the white wine vinegar with rice vinegar, apple cider vinegar, or distilled vinegar.
- Spicy - Add thin slices of jalapeño or serrano peppers.
- Other Additions - Mix in thinly sliced garlic, dried spices (like peppercorns, mustard seeds, bay leaf, coriander, red pepper flakes, or cloves), or fresh herbs (such as dill, rosemary, tarragon, or thyme).
- Different Shapes - Instead of slicing the carrots and radishes, cut them into a julienne (matchsticks). You could also use a vegetable peel to shave the carrots into thin ribbons.
How to Use
There are so many delightful ways to use these tasty Carrot Radish Pickles:
- Snack - This homemade pickle makes an excellent snack when you're craving something light and tangy.
- Tacos + Tostadas - Use them to top tacos (try them on my Tofu Tacos) and on other Mexican foods (like Tostadas)!
- Sandwiches - Add a layer to your fave sandwiches (they'd be wonderful in this Hummus Sandwich or on a banh mi), or use them as an avocado toast topping.
- Salads - Toss these DIY pickles into any salad for an instant boost! Try mixing them into a Chopped Salad, this Quinoa and Arugula Salad or this Easy Kale Salad.
- Bowls - Add them to grain bowls for a pop of flavor. I used them in this Watermelon Poke Bowl and this Banh Mi Bowl, but they'd also be delish in a Mediterranean Bowl.
- Cheese Boards - Pair them with your favorite cheeses to create a fancy Cheese Plate.
Storage
Store the pickles in a airtight container in your refrigerator. Mason jars are ideal! They'll keep for a couple weeks, but I think the radishes are best when eaten within a week.
Related Recipes
If you enjoyed these pickles, make sure to try my easy Pickled Red Onions next! Looking for more radish or carrot recipes? You'll love my classic Radishes with Butter, simple Radish Sandwiches, cozy Roasted Carrot Soup, and delish Glazed Carrots, too.
Pickled Carrots and Radishes
Ingredients
- 2 small to medium carrots (about 4 ounces / 100 grams)
- 1 bunch radishes (about 6 ounces / 175 grams with leaves removed)
- ¾ cup white wine vinegar
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon kosher salt
Equipment
- Microwave (or Small Saucepan)
Instructions
- Peel carrots, then trim ends from radishes and carrots. Slice veggies about ⅛-inch thick.
- Combine ¾ cup white wine vinegar, 1 ½ tablespoons granulated sugar, and ¾ teaspoon kosher salt in a mason jar.
- Microwave vinegar mixture until hot, about 60 to 90 seconds. Remove from microwave, then stir until sugar and salt are dissolved.
- Add radishes and carrots to hot brine, pressing down to cover everything in liquid.
- Cover jar, and let veggies rest for 30 minutes to 1 hour.
- Eat pickles immediately or refrigerate. Enjoy!
Notes
Nutrition
