Asian Pickled Carrots and Radishes 24.000

Marvin Joseph/The Washington Post

Sep 8, 2010

This aromatic mix makes a great topping for roast pork sandwiches and chicken or pork tacos. For more Asian flavor, substitute daikon radish for the more common red radishes.

If you choose not to process the jars, you can refrigerate the pickles for up to 1 month.

Servings: 24

Yield: Makes 12 half-pints

  • 3 cups distilled white vinegar
  • 3 cups water
  • 1/4 cup coriander seed
  • 3 teaspoons black mustard seed
  • 1/4 cup kosher or pickling salt
  • 1 teaspoon crushed red pepper flakes
  • 3 teaspoons powdered ginger
  • 8 fat carrots, peeled, trimmed and cut crosswise into thin slices (preferably with a mandoline; about 8 cups)
  • 5 bunches radishes, trimmed and cut into thin slices (preferably with a mandoline; about 8 cups)
  • 12 star anise

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Fill a large saucepan or stockpot halfway with water and heat over medium heat until the water is barely bubbing. Place 12 half-pint jars in the water. (Filling the jars with water from the saucepan will keep them from floating.) Keep the jars hot until ready for use. (You may also use a dishwasher to wash and heat the jars.)

Place the jar lids and rings in a large saucepan. Cover them with water and heat over medium heat until the water is barely bubbling. Keep the lids hot until you are ready to use them. Do not boil the lids.

Combine the vinegar, water, coriander seed, mustard seed, kosher or pickling salt, crushed red pepper flakes and powdered ginger in a medium nonreactive saucepan over medium-high heat. Mix well, then bring to a boil; avoid inhaling the steam to prevent coughing. Taste, and adjust the seasoning as needed.

Stir in the carrots and radishes. Cook for about 30 seconds, then remove from the heat.

Use tongs to remove the jars from the water.

Fill the jars with the vegetables and brine, leaving about 1/4 inch of space at the top. Put a star anise in each jar. Wipe the rims clean. Screw on the lids until they are just snug and return the jars to the water, making sure they are covered by 1 to 2 inches of water. Bring the water to a boil over high heat; process for 10 minutes.

Use tongs to transfer the jars to a heatproof surface to cool. Store in a cool, dry place for up to 1 year.

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Recipe Source

Adapted from food blogger Marisa McClellan of

Tested by Marissa McClellan and Jane Black.

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