Best Pickled Daikon And Carrot Recipes

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.

ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON

Steps:

• For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
• For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
• For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
• Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
• To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.

JAPANESE PICKLED DAIKON AND CARROT SALAD

Steps:

• Peel and finely shred carrot and daikon.
• Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
• Gently squeeze out as much water as possible from vegetables.
• In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
• add vegetables and refrigerate for 8 hours.
• Salad will keep for up to 1 week in sealed container in refrigerator.

PICKLED DAIKON AND CARROT

Steps:

• Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
• In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.