Best Vietnamese Pickled Carrots And Daikon Radish Recipes

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

Vietnamese Pickled Daikon Radish and Carrots image

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

Ingredients

4 cups warm water
¾ cup rice vinegar
3 tablespoons sugar
2 tablespoons salt
½ pound carrots, julienned
½ pound daikon radish, julienned

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 RADISH

Vietnamese Pickled Carrots and Daikon Radish image

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

Ingredients

1 cup warm water
1/4 cup distilled white vinegar
2 tablespoons sugar
2 tablespoons salt
1/2 lb carrot (peeled and cut to match stick size)
1/2 lb daikon radish (peeled and cut to match stick size)

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 CARROTS AND DAIKON RADISH RECIPE

Vietnamese Pickled Carrots and Daikon Radish Recipe image

The other day when I made the spicy peanut shrimp sandwiches with Thai style slaw , they reminded me of banh mi sandwiches and I since then that idea has been running through my head. I often find that the easiest thing to do when you have something stuck in your mind is to just give in to the craving and so I set about to making some of these Vietnamese sandwiches. Of course the first, and possibly the most important, step in making a truly good banh mi sandwich is the pickled carrots and daikon radish. Although p

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 cup warm water
1/4 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons salt
1/2 pound carrots (peeled and cut to match stick size)
1/2 pound daikon radish (peeled and cut to match stick size)

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.

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