Pickled Radishes & Carrots

These mildly spicy Mexican-style pickled carrots and radishes are actually very similar to do chua, a kind of classic Vietnamese pickle made from daikon and carrots. They make a nice accompaniment for tacos and wraps, but you may find yourself just eating them straight out of the jar.

If you’ve never tried making your own pickles at home, this recipe is an easy introduction to what most cooks refer to as “refrigerator pickles”, which don’t require any special equipment like kettle steamers, special jars, or vacuum-tight lids. Plus, unlike store-bought pickles, home-made refrigerator pickles are low in sodium.


  • 2 bunches of radishes, thinly sliced
  • 3 large carrots, thinly sliced
  • 3 serrano or jalapeƱo chilies, thinly sliced
  • handful of cilantro, minced
  • 1 cup of distilled white vinegar
  • 1 cup of apple cider vinegar
  • 1/2 cup sugar
  • kosher or sea salt


In a small saucepan over low heat, bring the vinegar, sugar and a spoonful or two of salt to simmer. Heat just until the salt and sugar has dissolved. Let mixture cool to room temperature, and prep the vegetables (if you haven’t done so already). Pour the vinegar mixture over the radishes, carrots, and chilies. Mix together and add the cilantro. Store in a jar, refrigerate at least overnight, and enjoy. These pickles are best eaten within two weeks after you make them.