CARROT AND RADISH PICKLES / DO CHUA
These tasty Carrot and Radish Pickles (Do Chua) are staple condiments accompanying many classic Vietnamese dishes. The pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. No lengthy fermentation time here. You can enjoy these tangy and crunchy Carrot and Radish Pickles in as little as 1 hour of pickling. Enjoy the recipe!
Provided by Trang
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
- Cut the carrot into sections about 2 1/2 - 3 inches long. Cut a section of radish about the same length as the carrots. (Depending on the thickness of the radish, you may need two sections.)
- Select the medium shredding blade and attach to the mandoline.
- Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
- In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
- Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
- Pour the pickling liquid into the jars, dividing it evenly between the jars.
- Use a spoon to press down on the vegetables and immerse them in the liquid.
- Cover the jars with lids.
- Refrigerate for at least 1 hour, longer or overnight improves the flavor.
- Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 265 kcal, Carbohydrate 56 g, Sodium 1224 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving
GRATED CARROT, KOHLRABI AND RADISH SALAD
This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 1h40m
Yield Serves six
Number Of Ingredients 6
Steps:
- Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
- Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 15 grams
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
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