Easy Pickled Carrots And Daikon Recipes

QUICK PICKLED CARROTS AND DAIKON

Steps:

• Stuff the sliced vegetables into several sterilized mason jars.
• In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
• Cool to room temperature; cover and refrigerate until ready to use.
• Store up to 3 weeks in refrigerator.

PICKLED DAIKON RADISH AND CARROT

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.

EASY PICKLED CARROTS AND DAIKON

Steps:

• Wash and peel the carrots and daikon.
• Either use a knife to cut the vegetables in long, thin strips or use a vegetable peeler or julienne slicer to shred.
• Place the carrots and daikon in a bowl and add sugar and salt. Massage the vegetables with your hands until the sugar and salt dissolve. Place the vegetables in a jar.
• Pour the rice vinegar and water over the carrots and daikon and mix.
• Cover the jar and refrigerate for at least three hours or, for best results, overnight.
• Store in refrigerator for up to two weeks.

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.

PICKLED CARROTS AND DAIKON

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.

PICKLED CARROTS AND DAIKON

Steps:

• Thinly slice the vegetables on a mandolin and set aside.
• Combine the brine ingredients in a medium sized, non reactive pot. Bring to a boil. Taste (do not inhale over the pot, the vinegar will make you cough) and adjust spices to please your palate.
• Add the sliced vegetables. Stir to combine and remove from the heat.
• Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.