Pickled vegetables are the perfect addition to sandwiches, grilled dishes, rice bowls, and salads. They're crunchy, tangy, and super easy to make. Here's how you can prepare Pickled Onion, Pickled Daikon & Carrots, and a combo of Pickled Daikon, Onion & Carrots using simple ingredients.

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🔸 General Pickling Instructions

1. Heat all liquids (vinegar + water) with sugar and salt until dissolved.

2. Place your sliced vegetables in a clean jar.

3. Pour the hot pickling liquid over the vegetables.

4. Let it cool, seal the jar, and store it in the refrigerator.

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🧅 Pickled Onion

Ingredients:

• 1 large red onion, thinly sliced

• 1/2 cup vinegar (white or apple cider vinegar)

• 1/2 cup water

• 1/4 teaspoon whole black peppercorns

• 1/4 teaspoon fine sea salt

• 1 bay leaf

Instructions:

1. Thinly slice the red onion and place it in a clean glass jar.

2. In a small saucepan, combine vinegar, water, peppercorns, salt, and bay leaf. Bring to a boil.

3. Carefully pour the hot mixture over the onions.

4. Let cool to room temperature, seal the jar, and refrigerate.

5. Ready to eat in about 1 hour, best after 24 hours.

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🥕 Pickled Daikon & Carrots

Ingredients:

• 1 medium carrot, julienned

• 1 daikon radish (8–10 inches long), julienned

• 2 cups water

• 1 cup apple cider vinegar

• 1/2 cup sugar

• 1 tablespoon salt

Instructions:

1. Combine julienned carrots and daikon in a bowl, sprinkle a bit of salt, and let sit for 10 minutes to release moisture. Rinse and drain well.

2. In a saucepan, bring water, vinegar, sugar, and salt to a boil until everything dissolves.

3. Pack the vegetables tightly into a jar, then pour the hot brine over them.

4. Let cool, seal, and store in the fridge.

5. Tastes best after a few hours or overnight.

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🧅🥕 Pickled Daikon, Onion & Carrots

Ingredients:

• 1/2 red onion, thinly sliced

• 1 medium carrot, julienned

• 1 daikon radish, julienned

• 2 cups boiling water

• 1 cup apple cider vinegar

• 1/2 cup sugar

• 1 tablespoon salt

Instructions:

1. Combine the sliced vegetables in a large bowl, sprinkle with salt, and let them rest for 10 minutes. Rinse and drain.

2. Mix boiling water, vinegar, sugar, and salt in a saucepan until dissolved.

3. Place the vegetables into a clean jar and pour the hot brine over them.

4. Let cool completely, then seal and refrigerate.

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🌟 Extra Tips:

• Want it spicy? Add a few slices of chili or garlic to your jar.

• These pickles stay fresh in the fridge for up to 2 weeks.

• Always use sterilized glass jars for best results.