Pickled Carrots and Radishes

Preparation info
  • Makes

    3 cups

    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

These easy refrigerator pickles, spiked with ginger and chiles, are often served as a refreshing cold dish to open a meal. Keep them in the refrigerator for an instant snack or appetizer, or serve as an accompaniment to spicy foods.


  • 8 ounces carrots (about 2 large)
  • 8 ounces Asian white radish, such as daikon (see note)


  1. Peel the carrots and radish. Cut the vegetables crosswise into strips 2 inches long, ¼ inch thick, and ½ inc