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.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
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
CARROT AND RADISH PICKLES / DO CHUA
These tasty Carrot and Radish Pickles (Do Chua) are staple condiments accompanying many classic Vietnamese dishes. The pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. No lengthy fermentation time here. You can enjoy these tangy and crunchy Carrot and Radish Pickles in as little as 1 hour of pickling. Enjoy the recipe!
Provided by Trang
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
- Cut the carrot into sections about 2 1/2 - 3 inches long. Cut a section of radish about the same length as the carrots. (Depending on the thickness of the radish, you may need two sections.)
- Select the medium shredding blade and attach to the mandoline.
- Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
- In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
- Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
- Pour the pickling liquid into the jars, dividing it evenly between the jars.
- Use a spoon to press down on the vegetables and immerse them in the liquid.
- Cover the jars with lids.
- Refrigerate for at least 1 hour, longer or overnight improves the flavor.
- Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 265 kcal, Carbohydrate 56 g, Sodium 1224 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving
PICKLED CARROT & RADISH
A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)
Provided by Enduring Gastronomy
Categories Vegetable
Time 2h20m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 30, Fat 0.1, Sodium 1413, Carbohydrate 7.5, Fiber 0.7, Sugar 6.2, Protein 0.2
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
PICKLED CARROT & MOOLI
Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns
Provided by Jeremy Pang
Categories Side dish
Time 15m
Yield Makes 1 jar
Number Of Ingredients 4
Steps:
- Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
- Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.
Nutrition Facts : Calories 12 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.8 milligram of sodium
PICKLED CARROTS
The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
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