Pickled Carrot Mooli Recipes

FRIED DAIKON BALLS

Steps:

• Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
• Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
• Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
• Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.
• Serve with sauce. Serve with desired sauce as a starter or as a main with rice and soy sauce.

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.

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 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.

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON

Steps:

• To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
• Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
• Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
• Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

PICKLED CARROT & MOOLI

Steps:

• Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
• Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

VIETNAMESE PICKLED CARROT AND DAIKON RADISH

Steps:

• Gather the ingredients.
• Cut the carrot and radish into matchstick-size pieces.
• Pack the julienned carrot and daikon radish into a screw-top, pint-size mason jar.
• Add the rice vinegar, water, sugar, and salt. Screw on the lid and shake until the sugar and salt dissolve.
• Refrigerate the pickled vegetables for 2 hours or up to overnight before using to allow the vegetables time to soak up the flavors from the seasonings.

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.

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.

VIETNAMESE-STYLE CARROT AND DAIKON PICKLES

Steps:

• Wash daikon and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Pat dry.
• In bowl, mix vinegar, salt, sugar and water until the sugar dissolves. Add the carrots and daikon to the mixture and let marinate for at least 1 hour before serving.
• For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.

MEXICAN PICKLED CARROTS

Steps:

• Before starting the recipe, gather the needed equipment (see Tips).
• Prepare 4 1-pint (2-cup) canning jars and lids: Wash in hot soapy water and rinse well. Place the rack in the pot and place the jars, right side up, on the rack. Add enough water to fill and cover the jars by at least 1 inch. Cover the pot and bring to a boil; boil, covered, for 10 minutes, then turn off the heat. Keep the jars in the hot water (with the pot covered) while you prepare the recipe.
• Meanwhile, place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
• Combine vinegar, water, sugar and salt in a 6- to 8-quart nonreactive pot (see Tips) and bring to a boil. Stir until the sugar is dissolved. Add the carrots, onion and jalapenos; return to a boil. Remove from heat and let stand 10 minutes.
• Meanwhile, remove the sterilized jars from the water and place on a clean towel (if they're placed on a cold surface, the jars could crack). Place 1/2 teaspoon each oregano and cumin seed in each jar, along with half a garlic clove.
• Fill the jars with the vegetables and pickling liquid to within 1/2 inch of the rim. Wipe the rims with a clean cloth. Use a lid wand (or tongs) to remove the lids from the hot water. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle pressure) but don't overtighten.
• To process the filled jars: Using a jar lifter, return jars to the pot with the warm water, placing them on the rack without touching one another or the sides of the pot. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Cover the pot and bring to a boil; boil 10 minutes, then turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Use the jar lifter to transfer the jars to a towel, with some space between each jar. Let stand, without moving, for 24 hours. (If you do not want to process the jars in a boiling-water bath, you can refrigerate the pickles for up to 2 months.)
• After 24 hours, unscrew the rings and test the seals by pressing lightly on the center of each lid. They should have a slight concave indentation and neither yield to your pressure nor pop back. If a seal is not complete, you can process again in boiling water or store any unsealed jars in the refrigerator.

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.

SIMPLE PICKLED DAIKON & CARROTS

Steps:

• In a glass measuring cup large enough to hold 1 cup of liquid, add just-boiled water.
• Add sugar and salt to the hot water and stir to dissolve.
• Add rice vinegar and stir. Set aside and let cool to room temperature.
• Peel daikon and carrot and julienne-cut them or cut into thin matchsticks.
• Place daikon and carrot in a colander set in a larger bowl or dish and sprinkle 1 teaspoon salt over the vegetables.
• Use your hand to massage the salt into the daikon and carrot. Let sit for 15 minutes.
• Massage the daikon and carrots again to squeeze out any extra liquid.
• Rinse the salt off the daikon mixture in the colander under cold running tap water.
• Place daikon and carrot mixture into a dish or jar and pour in pickling liquid.
• Press daikon mixture down so it is fully submerged in the pickling liquid.
• Seal the container or jar and refrigerate for at least 24 hours before serving.

PICKLED DAIKON AND CARROTS RECIPE

Steps:

• In a saucepan, combine all brine ingredients and bring to a boil and stir. When sugar dissolves, about a minute, remove from the heat and allow brine to completely cool.
• In a sterilized pickling jar, add the radishes and carrots. Pour cooled brine over the vegetables and allow to sit for about 30 minutes before serving. Place the lid on the jar of unused pickled vegetables refrigerate for up to 3 weeks.

PICKLED CARROTS AND DAIKON

Steps:

• Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
• Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
• Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
• When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
• Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.

DO CHUA - VIETNAMESE QUICK PICKLED CARROTS AND DAIKON

Steps:

• Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
• Stir boiling water, vinegar and sugar until sugar is dissolved.
• Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.

VIETNAMESE QUICK PICKLED CARROTS AND DAIKON

Steps:

• Peel the carrots and daikon. Using a sharp knife or mandolin, cut the carrots and daikon into julienned pieces. Or you can use a peeler and peel them to create thin strips.
• In a small pot, add water, rice and white vinegar, sugar, and salt and stir until the sugar dissolves. Bring just to a boil, remove from heat.
• Add the daikon and carrots to a large mason jar or split into smaller ones.
• Pour the pickling liquid over veggies. Cool to room temperature (about 15-30 minutes). Top with lid. Refrigerate for up to 3 weeks.
• Enjoy these pickled veggies on sandwiches, in bowls or snack on them.

PICKLED CARROTS AND DAIKON

Steps:

• Peel the carrots and daikon and cut into 3 inch sections. Cut each section, length wise, to the size of match sticks, and place in a bowl.
• Once you have the carrots and daikon cut and into a bowl, add 1 tsp of salt and sugar. Mix by hand for a couple minutes. This is to extract water from the carrot and daikon.
• Once the pieces are flexible enough to bend without breaking, quickly rinse under cold water. Using a paper towel, cover the bowl with your hand and squeeze the excess water and drain it from the bowl.
• Next combine the water, vinegar and sugar into the carrots and daikon and mix well. Store in a container, and refrigerate for one hour before serving. This will last up to two weeks before losing its crispness. Serve with Banh Mis or your favorite Vietnamese dish.

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.

SPICY QUICK PICKLED CARROTS AND DAIKON RADISH

Steps:

• Cut the carrots, daikon, ginger and green chillies into thin "matchsticks". Cutting them in this way will help them marinate faster in the juices and the pickle will be ready in no time! I have cut these with a knife, however, if you have a mandolin, do use that.
• Place the veggie matchsticks in a wide bowl. Add the juice of lime, ground red chili and salt. Mix well so that the vegetables are coated with the spices and juice evenly.
• The pickle is ready to be eaten now.
• If you have the time, let the pickle rest and marinate for at least 30 minutes. This will give the vegetables time to ooze their juices while absorbing the salt and all the flavors.
• Store in a mason jar (or any other glass jar) with a tight fitting lid in the fridge.
• Serve it with your main meal or as a filling for your wrap/ sandwich. I love serving it with this pulav rice or with this gluten free naan.

VIETNAMESE PICKLED CARROTS AND DAIKON (Đồ CHUA)

Steps:

• Prepare the vegetables. Peel and julienne the carrots and daikon into thin sticks.
• Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.
• Pickle the vegetables. In a pickling jar, add the shredded carrots and daikon until 3/4 full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.

PICKLED RADISH & CARROT

Steps:

• Combine vinegar, sugar and salt. Stir until sugar's dissolved. Add julienne radish and carrot. Let it cover with vinegar mixture completely. Place in a air tight container and refrigerate at least 1 hour to overnight before serving. Enjoy!