Vietnamese Pickled Carrots And Daikon Radish 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.

CARROT AND RADISH PICKLES / DO CHUA

Steps:

• Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
• Cut the carrot into sections about 2 1/2 - 3 inches long. Cut a section of radish about the same length as the carrots. (Depending on the thickness of the radish, you may need two sections.)
• Select the medium shredding blade and attach to the mandoline.
• Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
• In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
• Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
• Pour the pickling liquid into the jars, dividing it evenly between the jars.
• Use a spoon to press down on the vegetables and immerse them in the liquid.
• Cover the jars with lids.
• Refrigerate for at least 1 hour, longer or overnight improves the flavor.
• Store in the refrigerator for up to 1 month.

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.

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.

SIMPLE PICKLED DAIKON & CARROTS

Steps:

• In a glass measuring cup large enough to hold 1 cup of liquid, add just-boiled water.
• Add sugar and salt to the hot water and stir to dissolve.
• Add rice vinegar and stir. Set aside and let cool to room temperature.
• Peel daikon and carrot and julienne-cut them or cut into thin matchsticks.
• Place daikon and carrot in a colander set in a larger bowl or dish and sprinkle 1 teaspoon salt over the vegetables.
• Use your hand to massage the salt into the daikon and carrot. Let sit for 15 minutes.
• Massage the daikon and carrots again to squeeze out any extra liquid.
• Rinse the salt off the daikon mixture in the colander under cold running tap water.
• Place daikon and carrot mixture into a dish or jar and pour in pickling liquid.
• Press daikon mixture down so it is fully submerged in the pickling liquid.
• Seal the container or jar and refrigerate for at least 24 hours before serving.

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.