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Juilenne pickled daikon radish with a bit of red chili on top and some parsley on the side.
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5 from 11 votes

Quick and Easy Pickled Daikon Radish

Sweet & tangy quick pickled daikon radish recipe with a crisp crunch! Quick & easy to make and requires no heat, just a refrigerator!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Condiments, Side
Cuisine: Asian
Servings: 1 Jar
Calories: 210kcal
Author: Joyce


  • 1 small daikon radish
  • 1 tablespoon salt
  • 1 clove garlic (Optional)
  • 1-2 birdseye chili (Optional)

Vinegar Brine


Preparing the Daikon Radish

  • Wash and peel the daikon radish
  • Cut the daikon radish to the shape you prefer. (thin match sticks, thick sticks or cubes).  and put it in a large bowl.
  • Add 1 tablespoon of salt and massage it into the freshly cut radish. Let the radish sit for 15 minutes while it draws out the bitter water.
    1 tablespoon salt
  • Once 15 minutes is up, rinse the daikon well with cold water and set aside

Making the Brine

  • In a separate bowl, mix together all the ingredients under the 'Vinegar Brine' and set aside. Taste the vinegar solution to see if it is sweet or tart enough for your preference.
    ½ cup white vinegar, ½ cup + 2 tablespoons hot water, ½ cup sugar
  • (Optional) Peel and smash 1 clove of garlic to flatten it and release the juices and put it in the brine
    1 clove garlic

Putting it Together

  • Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged in it.
  • (Optional) If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers into the jars as well.
    1-2 birdseye chili
  • Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.
  • Enjoy!


  • Add a slice of beet for pink coloured pickles! A little beet goes a long way, a small slice of it will be more than enough.
  • You can also add carrots in addition to the daikon radish to this recipe as well.
  • If you need more pickle juice, double the pickle juice portion of the recipe
  • You can store these for up to 2 months, but they taste best within a month


Serving: 1Jar | Calories: 210kcal | Carbohydrates: 52g | Protein: 1g | Sodium: 4006mg | Sugar: 48g