Pickled Daikon With Carrots And Jalapenos Food

QUICK PICKLED CARROTS AND DAIKON

Quick Pickled Carrots and Daikon image

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

Time 15m

Number Of Ingredients 7

Ingredients

1 cup Carrots (julienne cut or ribbon-peeled)
1 cup Daikon (julienne cut or ribbon-peeled)
1/2 cup White Vinegar
1/2 cup Unseasoned Rice Vinegar
1 cup Water
1/4 cup Sugar
1 teaspoon Sea Salt

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

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua) image

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Provided by Huy Vu

Categories Sides

Time P3DT20m

Number Of Ingredients 7

Ingredients

1/2 lb daikon radish
1/2 lb carrots
1 tbsp salt
1/2 c boiling water
5 tbsp granulated white sugar
filtered room temp. water
4 tbsp distilled vinegar

Steps:

Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
Add to jars, filling almost to the top.

Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving

PICKLED CARROTS AND JALAPENOS

Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

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