Best 4 Vietnamese Daikon Carrot Pickle Recipes
**Title: Vietnamese Daikon Carrot Pickle: A Refreshing Symphony of Flavors**
In the realm of Vietnamese cuisine, pickles hold a special place, adding a vibrant burst of flavors and textures to any meal. Among these pickled delights, the Vietnamese Daikon Carrot Pickle stands out as a beloved classic, cherished for its refreshing crunch and tangy-sweet balance. This article presents a collection of carefully curated recipes that capture the essence of this delectable pickle, offering a range of options to suit diverse preferences and skill levels.
From the traditional Vietnamese Daikon Carrot Pickle, which showcases the harmonious blend of daikon, carrots, and a flavorful pickling liquid, to variations that introduce unique twists, such as the Spicy Daikon Carrot Pickle, bursting with heat, and the Sweet and Sour Daikon Carrot Pickle, offering a delightful interplay of flavors, this article provides a comprehensive guide to creating this culinary masterpiece.
Whether you're a seasoned pickle enthusiast or embarking on your pickling journey for the first time, these recipes will guide you through the process step by step, ensuring a successful and satisfying pickle-making experience. Discover the secrets to achieving the perfect balance of flavors, textures, and aromas that define the Vietnamese Daikon Carrot Pickle.
So, get ready to embark on a culinary adventure as we delve into the world of Vietnamese pickling, transforming humble daikon and carrots into a symphony of flavors that will elevate your meals and delight your taste buds.
VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)
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
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 DAIKON RADISH AND CARROTS
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
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 CARROTS AND DAIKON
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 8
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
DAIKON AND CARROT PICKLE
Provided by Julia Moskin
Categories quick, condiments
Time 15m
Yield About 3 cups
Number Of Ingredients 5
Steps:
- Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams
Tips:
- For the best results, use fresh, crisp daikon and carrots.
- Cut the vegetables into thin, even slices so that they pickle evenly.
- Be sure to use a clean, sterilized jar for pickling.
- The pickling liquid should completely cover the vegetables.
- Store the pickles in a cool, dark place for at least 2 weeks before eating.
- Once opened, the pickles can be stored in the refrigerator for up to 2 months.
Conclusion:
Vietnamese Daikon Carrot Pickle is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be stored for up to 2 months. So, next time you are looking for a quick and easy pickle recipe, give this one a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
