Carrot And Chayote Pickles Do Chua Ca Rot Su Su Recipes
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
CARROT AND CHAYOTE PICKLES / DO CHUA CA ROT SU SU
This easy recipe for Carrot and Chayote Pickles (Do Chua Ca Rot Su Su) is a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles (Do Chua). Chayote is a crisp and juicy fruit in the gourd family and it's so tasty pickled. This refrigerator pickles recipe is really simple: 1) Shred the vegetables, 2) Make the pickling solution and 3) Let marinate. Enjoy the crunchy and tart Carrot and Chayote Pickles in just 1 hour. The pickles go great with everything--sandwiches, savory cakes, dipping sauces, rice plates, etc. and add such delicious tartness to compliment robust and savory flavors.
Provided by Trang
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove the skin from the carrot and chayote 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 the chayote in half lengthwise.
- Select the medium shredding blade and attach to the mandoline.
- Shred the chayote into a large bowl, working around the core. Use your fingers to separate the shredded chayote. 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 264 kcal, Carbohydrate 55 g, Sodium 1222 mg, Fiber 1 g, Sugar 52 g, ServingSize 1 serving
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