Carrot And Radish Pickles Do Chua 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 CARROTS AND DAIKON (DO CHUA)

Steps:

• Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

CARROT AND RADISH PICKLES / DO CHUA

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.

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.