Vietnamese Pickled Carrot And Daikon Radish Food
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
VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)
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
VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)
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
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
VIETNAMESE PICKLED CARROTS AND DAIKON RADISH
Make and share this Vietnamese Pickled Carrots and Daikon Radish recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
- Place the carrots and radish in a container and cover with the pickling liquid.
- Let pickle for at least and hour and store in the fridge for up to a week.
VIETNAMESE PICKLED CARROT AND DAIKON RADISH
Make pickled carrot and radish the easy way and give your homecooked bu bo xao and banh mi sandwiches an authentic Vietnamese feel.
Provided by Connie Veneracion
Categories Condiment
Time 2h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 53 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 647 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g
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