Pickled Carrot Mooli Food

PICKLED CARROTS AND DAIKON

Steps:

• Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
• Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
• Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
• When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
• Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.

SPICY QUICK PICKLED CARROTS AND DAIKON RADISH

Steps:

• Cut the carrots, daikon, ginger and green chillies into thin "matchsticks". Cutting them in this way will help them marinate faster in the juices and the pickle will be ready in no time! I have cut these with a knife, however, if you have a mandolin, do use that.
• Place the veggie matchsticks in a wide bowl. Add the juice of lime, ground red chili and salt. Mix well so that the vegetables are coated with the spices and juice evenly.
• The pickle is ready to be eaten now.
• If you have the time, let the pickle rest and marinate for at least 30 minutes. This will give the vegetables time to ooze their juices while absorbing the salt and all the flavors.
• Store in a mason jar (or any other glass jar) with a tight fitting lid in the fridge.
• Serve it with your main meal or as a filling for your wrap/ sandwich. I love serving it with this pulav rice or with this gluten free naan.

FRIED DAIKON BALLS

Steps:

• Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
• Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
• Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
• Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.
• Serve with sauce. Serve with desired sauce as a starter or as a main with rice and soy sauce.

PICKLED CARROT & RADISH

Steps:

• Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
• Transfer to a sieve or colandar and rinse.
• Squeeze the mixture to remove excess water.
• Place carrot and radish in a medium bowl.
• Add sugar and vinegar; toss to coat.
• Cover and marinate in the refrigerator for 2 hours. This is best served chilled.

MOM'S PICKLED CARROTS

Steps:

• Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.

PICKLED CARROTS AND DAIKON

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.

DAIKON AND CARROT PICKLE

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.

PICKLED CARROTS

Steps:

• Cut carrots into strips.
• Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
• Drain Well.
• COmbine remaining ingredients.
• Pour over carrots and refrigerate at least 1 hour or over night.
• Serve cold.

PICKLED CARROTS WITH GARLIC & CUMIN

Steps:

• Peel 1kg carrots and cut into sticks or slices. Boil in generously salted water for 2 mins until just starting to soften, then drain.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, turmeric and garlic cloves, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the carrots into the jars, adding 1 tsp coarse crystal sea salt to each, cover with the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.