Quick & Easy Pickled Carrots & Daikon – Ready to eat in under 4 hours!
This pickled carrots and daikon recipe is easy to make and ready in just 4 hours! Use it for your Vietnamese keto noodle bowls, enjoy it with your keto barbecued meats, wrap it in your keto summer rolls, or add it to your Vietnamese keto nước chấm. The options are endless!
15 minutes
4 hours
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 433 |
| Fat: | 0 g |
| Carbohydrates: | 83 g |
| Protein: | 17 g |
| Cholesterol: | 0 g |
| Sodium: | 22 mg |
| Fiber: | 33 g |
| Sugars: | 83 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 300300300 Daikon, julienned
- 200200200 Carrots, julienned
- 1 cup1 cup1 cup Water
- 1/2 - 3/4 cup1/2 - 3/4 cup1/2 - 3/4 cup Swerve Confectioners (powdered), or sweetener of choice, adjust to taste
- 1 cup1 cup1 cup Apple Cider Vinegar, or white vinegar
- 1/8 tsp1/8 tsp1/8 tsp Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Wash, peel, and julienne the carrots and daikon. Set aside.
- Combine the rest of the ingredients to a saucepan for the brine. Bring the ingredients to a boil on medium heat, and cook until the sweetener has dissolved. Let cool completely.
- Place the julienned carrots and daikon into a clean glass jar. Add in the brine.
- Leave the jar on the counter without the lid for at least 3 hours then chill in the refrigerator for 45 minutes before serving.
Notes
This recipe makes 1 500g jar!
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