Preserves in Action: Pickled Carrots and Daikon in a Sandwich

July 4, 2013(updated on October 3, 2018)

pickled carrots on a sandwich

Back in March, I cooked up a batch of quick pickled carrots and daikon radish. I thought they were long since gone, but while digging through the fridge in the hopes of making more space for the increasingly large CSA shares we’ve been picking up, I found one last jar. I’ve been making very good use of these rediscovered pickles. I’ve been chopping them into ribbons and adding them to salads, have been eating them straight from the jar and have been layering them into lunchtime sandwiches.

pickles in a sandwich


I come from a family who likes pickles in a sandwich for crunch and pucker, and these thin slices of carrots and radishes serve admirably in this role. I always make sure to blot them lightly before applying them to the sandwich (to prevent soggy bread). We’re having a little indoor cookout for two around here tomorrow and I plan on curling these pickles around my hot dog (though I may alternate between pickles and spoonfuls of this fennel relish).

How have you been using your preserves lately? And are you going to be including any homemade pickles in your 4th of July spread? Do tell!

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5 thoughts on "Preserves in Action: Pickled Carrots and Daikon in a Sandwich"

  • Those would be SSOOOo good on a banh mi! I was displeased with the texture on a batch of dill pickles, so I turned them into relish. They’re excellent for that! The flavor was great, but they were way too soft (I’m thinking that the hot water bath was the last straw for some not-fresh-enough cukes). Sure did make a good hot dog, and was excellent mixed into homemade tartar sauce for crab cakes!

  • Pickles in sandwich form are the best. This is making me want to pull out all my spicy carrot pickles and fill up a banh mi immediately. 🙂

  • I just made some salt an vinegar pickled beets, and we added daikon to it last night. So yummy.

  • It was a pickle fest here! There were dill cucumber pickles in the potato salad. Served on the side of dinner was pickled okra, basil & garlic green beans, bread & butter, watermelon rind and peaches.