Vietnamese Quick 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.

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.

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 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.

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:

• 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.