QUICK PICKLED CARROTS AND DAIKON
Quick Pickled Carrots and Daikon are sweet and sour brined vegetable topping for the Vietnamese Banh Mi sandwich and other Asian cuisine. Also called Do Chua, pickled vegetables can be served immediately using the quick pickle process.
Provided by Traci The Kitchen Girl
Categories Condiment
Time 15m
Number Of Ingredients 7
Steps:
- Stuff the sliced vegetables into several sterilized mason jars.
- In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
- Cool to room temperature; cover and refrigerate until ready to use.
- Store up to 3 weeks in refrigerator.
Nutrition Facts : ServingSize 0.5 cup, Calories 52 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 409 mg, Fiber 1 g, Sugar 10 g
SIMPLE PICKLED DAIKON & CARROTS
Pickled daikon and carrots are light, sour, sweet, and crisp, making this dish the perfect flavor companion to heavier dishes like fried chicken or roast pork belly! It's a breeze to make, needing only 5 ingredients, and is a refreshing pick-me-up for the palate!
Provided by Lisa from A Day in the Kitchen
Categories Garnishes Side Dishes
Time P1DT20m
Number Of Ingredients 7
Steps:
- In a glass measuring cup large enough to hold 1 cup of liquid, add just-boiled water.
- Add sugar and salt to the hot water and stir to dissolve.
- Add rice vinegar and stir. Set aside and let cool to room temperature.
- Peel daikon and carrot and julienne-cut them or cut into thin matchsticks.
- Place daikon and carrot in a colander set in a larger bowl or dish and sprinkle 1 teaspoon salt over the vegetables.
- Use your hand to massage the salt into the daikon and carrot. Let sit for 15 minutes.
- Massage the daikon and carrots again to squeeze out any extra liquid.
- Rinse the salt off the daikon mixture in the colander under cold running tap water.
- Place daikon and carrot mixture into a dish or jar and pour in pickling liquid.
- Press daikon mixture down so it is fully submerged in the pickling liquid.
- Seal the container or jar and refrigerate for at least 24 hours before serving.
PICKLED DAIKON AND CARROT
Provided by Molly O'Neill
Categories lunch, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
- In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 7 grams
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
EVERYDAY DAIKON AND CARROT PICKLE
Steps:
- Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
- To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks.
JAPANESE PICKLED DAIKON AND CARROT SALAD
Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely shred carrot and daikon.
- Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
- Gently squeeze out as much water as possible from vegetables.
- In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
- add vegetables and refrigerate for 8 hours.
- Salad will keep for up to 1 week in sealed container in refrigerator.
Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2
PICKLED CARROTS AND DAIKON
Make and share this Pickled Carrots and Daikon recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 35m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Thinly slice the vegetables on a mandolin and set aside.
- Combine the brine ingredients in a medium sized, non reactive pot. Bring to a boil. Taste (do not inhale over the pot, the vinegar will make you cough) and adjust spices to please your palate.
- Add the sliced vegetables. Stir to combine and remove from the heat.
- Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 309.8, Fat 1.8, SaturatedFat 0.2, Sodium 4752.7, Carbohydrate 70.1, Fiber 7.8, Sugar 59, Protein 3
DAIKON AND CARROT PICKLE
Provided by Julia Moskin
Categories quick, condiments
Time 15m
Yield About 3 cups
Number Of Ingredients 5
Steps:
- Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams
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