Carrot Daikon Pickle Recipes

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PICKLED DAIKON RADISH AND CARROT



Pickled Daikon Radish and Carrot image

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

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

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

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)



Vietnamese Pickled Carrots and Daikon (Do Chua) image

Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. Eat straight, add to báhn mi, or top hot dogs with them.

Provided by Elise Bauer

Categories     Condiment     Carrot     Daikon     Pickle

Time 20m

Number Of Ingredients 6

2 pounds carrots (about 5 medium sized carrots), peeled
2 pounds of daikon radishes (about 2 large daikon), peeled
1 cup plus 4 teaspoons of sugar
2 teaspoons salt
2 1/2 cups white vinegar
2 cups warm water (warm enough to easily dissolve sugar

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.

Nutrition Facts : Calories 74 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 250 mg, Sugar 14 g, Fat 0 g, ServingSize Makes approximately 5 pints, UnsaturatedFat 0 g

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

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

PICKLED DAIKON AND CARROT



Pickled Daikon And Carrot image

Provided by Molly O'Neill

Categories     lunch, side dish

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

1 medium (8-ounce) daikon, peeled
1/2 carrot, peeled
2 teaspoons white vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt

Steps:

  • Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
  • In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 7 grams

PICKLED CARROTS AND DAIKON



Pickled Carrots and Daikon image

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 8

1 medium daikon radish, peeled and julienned
1 cup julienned carrots
2 jalapeno pepper, seeded and thinly sliced
3/4 cup water
3/4 cup white vinegar
1/3 cup sugar
1 teaspoon kosher salt
2 drops liquid smoke, optional

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.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

DAIKON AND CARROT PICKLE



Daikon and Carrot Pickle image

Provided by Julia Moskin

Categories     quick, condiments

Time 15m

Yield About 3 cups

Number Of Ingredients 5

1 large carrot, peeled and cut into thick matchsticks
1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar

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.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams

DO CHUA (DAIKON AND CARROT PICKLE)



Do Chua (Daikon and Carrot Pickle) image

This Vietnamese quick pickle is required for the classic bahn mi sandwich. Adapted from a recipe at Viet World Kitchen. Use daikons between 1 and 2 inches in diameter (smaller ones may be tasteless; larger ones may be bitter). The proportions of carrot and daikon may be changed to your taste.

Provided by DrGaellon

Categories     Low Protein

Time 30m

Yield 1 qt

Number Of Ingredients 7

3/4 lb carrot
1/2 lb daikon radish
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 1/4 cups white vinegar
1 cup water
1/2 cup granulated sugar

Steps:

  • Fill a canning jar with boiling water. Cover and set aside.
  • Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
  • In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.

Nutrition Facts : Calories 663, Fat 1.1, SaturatedFat 0.2, Sodium 3791.1, Carbohydrate 153.2, Fiber 13.2, Sugar 130.7, Protein 4.5

CARROT DAIKON PICKLE



Carrot Daikon Pickle image

This condiment is delicious on it's own, and wonderful to serve with any Vietnamese dish. It's essential on a Vietnamese sandwich (banh mi). The recipe is from The Steamy Kitchen Cookbook by Jaden Hair.

Provided by PanNan

Categories     Vegetable

Time 15m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

1 cup carrot, cut in matchsticks
1 cup white daikon radish, cut in matchsticks
1 pinch salt
1 tablespoon sugar
1/4 cup rice vinegar (or white vinegar)

Steps:

  • Combine all ingredients and let rest for 30 minutes before use.
  • To store any leftovers, add an additional 1/4 cup rice vinegar to cover the vegetables, stir and store in a glass jar or covered plastic container for up to 1 month.

Nutrition Facts : Calories 11.7, Sodium 28.9, Carbohydrate 2.9, Fiber 0.4, Sugar 2.2, Protein 0.1

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