Pickled Spiced Cucumber, Carrots, and Daikon

The golden carrots represent prosperity in this spicy-hot, make-ahead condiment.


16 servings (serving size: about 2 1/2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 26
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 0.3 g
Carbohydrate 5.7 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 296 mg
Calcium 9 mg


2 cups (1-inch) chopped peeled English cucumber (about 1 cucumber)
2 cups (1/2-inch) diced peeled daikon radish
1 cup (1/2-inch) diced peeled carrot
4 teaspoons coarse sea salt, divided
5 tablespoons sugar
6 tablespoons rice vinegar
1 teaspoon chili oil
3 Sichuan peppercorns, coarsely crushed
1 Thai chile, minced


1. Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes. Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.

2. Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.