Spicy Quick Pickled Carrots And Daikon Radish Food

QUICK PICKLED CARROTS AND DAIKON

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.

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

PICKLED DAIKON RADISH AND CARROT

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.

SPICY QUICK PICKLED RADISHES

Steps:

• To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
• To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
• Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

VIETNAMESE PICKLED CARROT AND DAIKON RADISH

Steps:

• Gather the ingredients.
• Cut the carrot and radish into matchstick-size pieces.
• Pack the julienned carrot and daikon radish into a screw-top, pint-size mason jar.
• Add the rice vinegar, water, sugar, and salt. Screw on the lid and shake until the sugar and salt dissolve.
• Refrigerate the pickled vegetables for 2 hours or up to overnight before using to allow the vegetables time to soak up the flavors from the seasonings.

VIETNAMESE QUICK PICKLED CARROTS AND DAIKON

Steps:

• Peel the carrots and daikon. Using a sharp knife or mandolin, cut the carrots and daikon into julienned pieces. Or you can use a peeler and peel them to create thin strips.
• In a small pot, add water, rice and white vinegar, sugar, and salt and stir until the sugar dissolves. Bring just to a boil, remove from heat.
• Add the daikon and carrots to a large mason jar or split into smaller ones.
• Pour the pickling liquid over veggies. Cool to room temperature (about 15-30 minutes). Top with lid. Refrigerate for up to 3 weeks.
• Enjoy these pickled veggies on sandwiches, in bowls or snack on them.

SWEET PICKLED DAIKON RADISH

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar.
• Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.)
• Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well.
• Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.
• Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

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.