Vietnamese Pickled Carrots And Daikon Radish Recipes

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

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua) image

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Provided by Huy Vu

Categories Sides

Time P3DT20m

Number Of Ingredients 7

Ingredients

1/2 lb daikon radish
1/2 lb carrots
1 tbsp salt
1/2 c boiling water
5 tbsp granulated white sugar
filtered room temp. water
4 tbsp distilled vinegar

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.

Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)

Vietnamese Pickled Carrots and Daikon (Do Chua) image

Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. Eat straight, add to báhn mi, or top hot dogs with them.

Provided by Elise Bauer

Categories Condiment Carrot Daikon Pickle

Time 20m

Number Of Ingredients 6

Ingredients

2 pounds carrots (about 5 medium sized carrots), peeled
2 pounds of daikon radishes (about 2 large daikon), peeled
1 cup plus 4 teaspoons of sugar
2 teaspoons salt
2 1/2 cups white vinegar
2 cups warm water (warm enough to easily dissolve sugar

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.

Nutrition Facts : Calories 74 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 250 mg, Sugar 14 g, Fat 0 g, ServingSize Makes approximately 5 pints, UnsaturatedFat 0 g

VIETNAMESE PICKLED CARROTS AND DAIKON RADISH

Vietnamese Pickled Carrots and Daikon Radish image

Make and share this Vietnamese Pickled Carrots and Daikon Radish recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup warm water
1/4 cup distilled white vinegar
2 tablespoons sugar
2 tablespoons salt
1/2 lb carrot (peeled and cut to match stick size)
1/2 lb daikon radish (peeled and cut to match stick size)

Steps:

Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
Place the carrots and radish in a container and cover with the pickling liquid.
Let pickle for at least and hour and store in the fridge for up to a week.

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

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

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