Best Pickled Daikon Radish And Carrot Recipes

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

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.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

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.

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.

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.

PICKLED CARROTS AND DAIKON

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

VIETNAMESE PICKLED CARROTS AND DAIKON RADISH

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.

DAIKON AND CARROT PICKLE

Steps:

• Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
• In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.