Vietnamese Pickled Daikon Radish And Carrots Recipes

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.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS (Đồ CHUA)

Steps:

• In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
• Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
• Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
• After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
• Drain the veggies from the water and carefully squeeze to remove the excess liquid.
• Transfer the veggies into the jar. Carefully compress into the jar.
• Pour the liquid into the jar to completely submerge the veggies. If the veggies aren't submerged, feel free to add 2-3 tbsp more water to completely submerge.
• Seal the bottle well then give the bottle a good shake (if you added more water)
• You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.

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.

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 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 RADISH

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.

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.