Our new favorite easy vegetables for kids are pickles, particularly of the not-cucumber kind. The effort involved in brining basically any veggie is minimal, with no cooking required and <10 minutes of prep time; the taste hits all the dopamine levers a small child favors: sweet, crunchy, tangy. If your child already likes pickles with and/or on sandwiches and burgers, expanding their tangy veggie snack or side dish repertoire to include other vegetables is more than just a no-brainer; it’s a potential lifesaver.
But where to begin? Our recommendation: start with daikon radish. The white root veggie, omnipresent as a side in Korean cuisine, has the snap of jicama but absorbs pickling liquid better than about anything, giving it that just right balance of crunch and tang. You can double-up the pickling by pairing it with another veggie that may be more familiar to your child(ren), as we have done here with carrots, but we’re confident that it’ll be love at first bite when they try daikon–all the better, because you’ll have a big batch to trot out whenever and whatever calls for it. (See our tip in the “Serve” section below on how to prepare it the first time and/or for kids who prefer bite-size morsels.)
Ingredients Overview
This easy vegetables for kids recipe relies on a short list of pantry staples and two sturdy vegetables that hold their crunch. The daikon does the heavy lifting, soaking up the sweet-and-tangy brine, while carrots add color, familiarity, and a slightly sweeter baseline flavor.
You’ll need daikon radish, baby carrots (optional but recommended if daikon is new to your child), white vinegar, rice vinegar, sugar, water, and salt. The dual-vinegar approach keeps the acidity bright without becoming harsh, and the sugar tempers that sharpness so the final result lands squarely in kid-friendly territory.
Steps Summary
- Slice the carrots lengthwise and cut the peeled daikon into thin, fry-shaped strips.
- Salt the vegetables and let them sit 15–20 minutes to draw out excess moisture.
- Dissolve sugar in hot water, then stir in the vinegars to create the brine.
- Rinse and drain the vegetables, submerge in the pickling liquid, and refrigerate at least 24 hours before serving.
No stovetop cooking, no special equipment required for these easy vegetables for kids. The only “active” step beyond slicing is dissolving sugar in hot water.
FAQ
Do I have to use sugar?
No. Sugar is not required for preservation, but it significantly softens the acidity of the vinegar and makes the flavor more appealing to kids. If avoiding refined sugar, monkfruit works well; honey can be used sparingly since it is sweeter than sugar.
How long do the pickled vegetables last?
Stored in an airtight container in the refrigerator and fully submerged in brine, they should keep for at least one week. Flavor deepens after the first 24 hours.
Can I use only one type of vinegar?
Yes. White vinegar or rice vinegar alone will work, but the combination creates a more balanced acidity. Apple cider vinegar is also a fine substitute.
How should I serve this to younger toddlers?
If long strips feel intimidating or unfamiliar, dice the daikon and carrots into small cubes. Bite-size pieces are easier to manage and often increase the likelihood of trying something new.
What else can I pickle this way?
This method works with cucumbers, red onions, jicama, bell peppers, or even thinly sliced zucchini. The formula—salt to draw out moisture, then submerge in a sweetened vinegar brine—remains the same.
Recipe Links
What to Serve With Pickled Daikon and Carrots
- Pork Schnitzel for Kids — Crispy, juicy schnitzel cuts benefit from a tangy, acidic contrast—these pickles do exactly that on the side.
- Breaded Pork Tenderloin Sandwich — A hearty, flavorful sandwich that needs a tangy counterpart.
- Baby Bulgogi — Cubed daikon pairs nicely with this sweet and savory ground beef stir fry.
More Toddler-Friendly Recipes Like This
- Cucumber and Avocado Salad — Another no-cooking veggie side that’s fresh, mild, and easy for kids to eat.
- Roasted Carrot Salad — Citrusy carrots + avocado hummus = a really tasty vegetable side dish the whole family will love.
- Carrot Yogurt Spread — If your kid isn’t a fan of the orange veggie, try shredding, sauteeing, and combining with yogurt for a creamy and bright dip.
And check out all our great toddler vegetable recipes!
Easy Vegetables for Kids: Sweet & Crunchy Pickled Daikon and Carrots
Description
These sweet and tangy pickled daikon and carrots are an easy vegetable option for kids who love crunchy, flavorful snacks. With no cooking required and simple pantry ingredients, they’re a make-ahead side that pairs perfectly with sandwiches, burgers, or nuggets.
Ingredients
Instructions
Prep and Assemble
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Vertically slice through the carrots to create two long and thin slices per carrot. Remove the tips of the radish and peel. If you have a french fry slicer, run the radish through it to create long thin strips; otherwise, halve the daikon both horizontally and vertically, then cut each quarter into french-fry like strips.
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Add carrot and daikon strips to a colander or large bowl; sprinkle salt–say, 1 teaspoon’s worth–all over and toss. Allow the strips to sit for 15-20 minutes so that excess water can leach out. (Expect a small puddle below the pieces.)
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While the daikon sits, make the pickling liquid: boil ½ cup of water–75 seconds in the microwave should do–and pour into a medium-sized bowl, jar, or container. Add in sugar, stirring until it fully dissolves in the water; then add the two vinegars and stir again.
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Rinse daikon and carrot strips, then shake off any excess water. Submerge the daikon and carrot strips into the pickling liquid, cover, and store in your fridge. Give the pickling liquid a day to really soak; the vegetables should stay fresh for at least a week.
Serve
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Pickled radish is a common side dish when eating Korean fried chicken, so it’s no surprise that it saddles up nicely to nuggies, too. If your child is already a fan of munching on raw carrots, do nothing more than halve any very long strips; if not, the move here is to dice the radish into small cubes that your child can pop and down in one bite.
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Sugar is not necessary to brine the vegetables; however, it does tame the acidity of the vinegar and makes the flavor more enjoyable, especially for children. Monkfruit is a natural sugar alternative, and saves you from having to use Splenda or Stevia; you could also use honey, but given that it is sweeter than sugar just add a squirt or two to the hot water.
Adapt
Nutrition Facts
Servings 8
Serving Size 3 strips of daikon
- Amount Per Serving
- Calories 35kcal
- % Daily Value *
- Potassium 200mg6%
- Vitamin A 1600 IU
- Vitamin C 17 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
