Pickled Daikon And Carrots Recipes

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

Ingredients

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

PICKLED CARROTS AND DAIKON

Pickled Carrots and Daikon image

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

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

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON

Shortcut Banh Mi With Pickled Carrots and Daikon image

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

Provided by Melissa Clark

Categories lunch, sandwiches, main course

Time 45m

Yield 6 servings

Number Of Ingredients 23

Ingredients

3/4 cup shredded carrots
3/4 cup thinly sliced Persian, Kirby or European cucumbers
1/2 cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
1/2 cup mayonnaise
4 tablespoons finely chopped scallions
2 to 3 tablespoons sriracha or other chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon sugar
1/2 cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
6 small hero rolls or 2 baguettes cut into thirds, split
Fresh jalapeño, thinly sliced and seeded, for serving
Mint sprigs, for serving
Cilantro sprigs, for serving

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.

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

Ingredients

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

Ingredients

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

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