Pickled Carrot Radish 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

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 CARROT & RADISH

Pickled Carrot & Radish image

A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)

Provided by Enduring Gastronomy

Categories Vegetable

Time 2h20m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 5

Ingredients

1 cup carrot, grated
1 cup daikon radish, grated (white radish)
1 tablespoon salt
2 tablespoons sugar
1/4 cup white wine vinegar (or rice vinegar)

Steps:

Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.

Nutrition Facts : Calories 30, Fat 0.1, Sodium 1413, Carbohydrate 7.5, Fiber 0.7, Sugar 6.2, Protein 0.2

VIETNAMESE PICKLED CARROT AND DAIKON RADISH

Vietnamese Pickled Carrot and Daikon Radish image

Make pickled carrot and radish the easy way and give your homecooked bu bo xao and banh mi sandwiches an authentic Vietnamese feel.

Provided by Connie Veneracion

Categories Condiment

Time 2h25m

Yield 6

Number Of Ingredients 6

Ingredients

1 carrot
1 daikon radish
1/4 cup water
3/4 cup rice vinegar
4 tablespoons white sugar
1 tablespoon kosher salt

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.

Nutrition Facts : Calories 53 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 647 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g

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