Pickled Spiced Cucumber, Carrots, and Daikon

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

Yield: 16 servings (serving size: about 2 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 5.7g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 296mg
  • Calcium: 9mg


  • 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. 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. 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.
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