Quick pickled vegetables like these pickled carrots and daikon make a refreshing snack and are a fantastic way to add a bit of zing to salads, sandwiches, tacos and many other dishes.

I have included two photos to show how different they can be given different ingredients. The first batch pictured turned a beautiful color because I used purple carrots. The long, thin julienned shapes are really lovely but are a bit more time consuming. I made the second batch in just a few minutes using a mandoline because I needed to use up some daikon before it turned. Both techniques work equally well.

{Please review the ingredient notes listed under Tips for the Posh Belly if following either Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS

1/2 lb daikon or other radish
1/2 lb carrots
1 cup water
1/2 cup apple cider vinegar
1/2 cup rice or white vinegar
2 tablespoons sugar
1 1/2 - 2 tablespoons salt

OPTIONAL SEASONING

1 tablespoon coriander, dill, fennel, or cumin seeds
1 teaspoon Mexican oregano or 1 bay leaf
Sliced or diced jalapeño or crushed thai chili peppers

EQUIPMENT

Knife and cutting board
Mandolin, julienne peeler, or food processor
Saucepan
Misc. measuring cups and spoons
Mixing bowl
Glass jar

METHOD

Cut carrot and radish into desired shapes. Think matchsticks if making for snacking or if making to use as a garnish on tacos, sandwiches, or salads julienned or sliced thin on a mandoline. If you choose a thick cut, blanch the cut carrots and radishes in boiling water for a minute or two and then shock in ice water to stop them from cooking. Drain once sufficiently cooled. You may skip this par cooking/blanching step for thinner cuts. Add prepped carrots and radishes to mixing bowl and toss with your choice of optional seasonings. Transfer to glass jar(s).

Add water, vinegar, sugar, and salt to saucepan. Bring to a boil and stir until sugar and salt are dissolved. Pour boiling liquid over carrots and radishes in jars to cover.  Allow to cool in open jars. Cover and refrigerate for at least 1-24 hrs before enjoying.

TIPS FOR THE POSH BELLY

GLUTEN:  Fresh produce is naturally gluten free. Be sure to select nuts and spices that are free from cross contamination.

FODMAPs | FRUCTOSE MALABSORPTION:  One medium carrot (61g) is considered to be FODMAP safe. Monash states that no FODMAPs were detected but other sources list mannitol content so please keep an eye out for your personal tolerance. Sugar is FODMAP friendly in moderation

SIBO | CEDAR'S-SINAI LOW FERMENTATION DIET:  Because quick pickles are not a probiotic food, this recipe is SIBO safe.