Pickled Daikon And Carrots Food

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)

Vietnamese Pickled Carrots and Daikon (Do Chua) image

Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. Eat straight, add to báhn mi, or top hot dogs with them.

Provided by Elise Bauer

Categories Condiment Carrot Daikon Pickle

Time 20m

Number Of Ingredients 6

Ingredients

2 pounds carrots (about 5 medium sized carrots), peeled
2 pounds of daikon radishes (about 2 large daikon), peeled
1 cup plus 4 teaspoons of sugar
2 teaspoons salt
2 1/2 cups white vinegar
2 cups warm water (warm enough to easily dissolve sugar

Steps:

Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

Nutrition Facts : Calories 74 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 250 mg, Sugar 14 g, Fat 0 g, ServingSize Makes approximately 5 pints, UnsaturatedFat 0 g

PICKLED DAIKON RADISH AND CARROT

Pickled Daikon Radish and Carrot image

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

Ingredients

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

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

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

Vietnamese Pickled Daikon Radish and Carrots image

This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

Provided by bd.weld

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT15m

Yield 10

Number Of Ingredients 6

Ingredients

4 cups warm water
¾ cup rice vinegar
3 tablespoons sugar
2 tablespoons salt
½ pound carrots, julienned
½ pound daikon radish, julienned

Steps:

Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g

PICKLED CARROTS AND DAIKON

Pickled Carrots and Daikon image

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

Ingredients

3 -4 fat carrots
2 slim daikon radishes
1 1/2 cups white vinegar (5%)
1 1/2 cups filtered water
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
2 tablespoons pickling salt
1/2 teaspoon red pepper flakes
3/4 cup sugar
3 -4 star anise flowers
1 1/2 teaspoons powdered ginger

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

PICKLED DAIKON WITH CARROTS AND JALAPENOS

Pickled Daikon With Carrots and Jalapenos image

The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 9

Ingredients

1 small daikon radish, peeled and cut into 1/2 -inch cubes (2 1/4 cups)
2 small carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 small sweet onion, thinly sliced (1/2 cup)
1 small red jalapeno chile, thinly sliced (1 Tbs.)
1 garlic clove, peeled and crushed
2 teaspoons salt
1 cup apple cider vinegar
1/4 cup sugar
1/2 cup water

Steps:

Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
Cover, and refrigerate 3 hours.

Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 1374.1, Carbohydrate 23.1, Fiber 2.6, Sugar 18.9, Protein 1.1

JAPANESE PICKLED DAIKON AND CARROT SALAD

Japanese Pickled Daikon and Carrot Salad image

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

Ingredients

1 medium carrot
1 piece daikon radish (3 inch)
1 teaspoon salt
3 tablespoons rice vinegar
1/2 teaspoon Japanese soy sauce
1/8 teaspoon peeled and grated fresh ginger
2 teaspoons sugar

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

More about "pickled daikon and carrots food"

PICKLED CARROT AND DAIKON - CHINA SICHUAN FOOD

2019-06-05 Instructions. Peel carrot and daikon. Cut into thick slices and further into small strips. You can also cut them into small dices. Cut celery into …
From chinasichuanfood.com
Reviews 2
Servings 6
Cuisine Sichuan
Category Side Dish

Peel carrot and daikon. Cut into thick slices and further into small strips. You can also cut them into small dices. Cut celery into small pieces and fresh chili pepper into small circles.
How to prepare| Mix in around 1/2 tablespoon of salt with fresh radish and carrot. Set aside for 20 minutes and wait until there is a layer of liquid. This step can help to remove the raw taste of the radish. Wash and drain.
How to assemble | place daikon and carrot into the picking container, following with chili pepper and celery. Add fish sauce, salt, sugar and white vinegar. Then pour in enough water to cover all of the content.
Wait for at least for 4 hours or overnight in fridge. It can be served as side dish to congee,soups, noodles and pancakes.

Pickled Daikon And Carrots Food

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)

Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. Eat straight, add to báhn mi, or top hot dogs with them.

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.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

PICKLED CARROTS AND DAIKON

Make and share this Pickled Carrots and Daikon recipe from Food.com.

PICKLED DAIKON WITH CARROTS AND JALAPENOS

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. :)

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