Vietnamese Pickled Carrots 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 DAIKON RADISH AND CARROTS (Đồ CHUA)
This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes-from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.
Provided by Jeeca
Categories Appetizer Condiments Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
- Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
- Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
- After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
- Drain the veggies from the water and carefully squeeze to remove the excess liquid.
- Transfer the veggies into the jar. Carefully compress into the jar.
- Pour the liquid into the jar to completely submerge the veggies. If the veggies aren't submerged, feel free to add 2-3 tbsp more water to completely submerge.
- Seal the bottle well then give the bottle a good shake (if you added more water)
- You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.
Nutrition Facts : ServingSize 1 jar, Calories 438 kcal, Carbohydrate 106 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 229 mg, Fiber 11 g, Sugar 90 g, UnsaturatedFat 2 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
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
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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