Best 2 Vietnamese Pickled Daikon Radish And Carrots Recipes

**Explore the vibrant flavors of Vietnamese pickled daikon radish and carrots, a delightful combination of sweet, sour, and savory. These recipes offer a refreshing and versatile condiment that adds a pop of flavor to any meal. From the classic carrot and daikon pickle to variations with chayote, cucumber, and even pineapple, discover a range of options to suit your taste preferences. These pickles are not only delicious but also a great way to preserve vegetables and add a healthy crunch to your diet. Get ready to embark on a culinary journey and discover the secrets of Vietnamese pickling techniques.**

Here are our top 2 tried and tested 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 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.

Tips:

For the best flavor, use fresh, firm daikon radishes and carrots.
Cut the vegetables into thin, even slices so that they pickle evenly.
Use a non-reactive container, such as a glass jar or ceramic crock, for pickling.
Make sure to completely submerge the vegetables in the pickling liquid.
Store the pickled vegetables in a cool, dark place for at least 2 weeks before eating.
Pickled vegetables can be stored in the refrigerator for up to 6 months.

Conclusion:

Vietnamese pickled daikon radish and carrots are a delicious and versatile condiment that can be used in a variety of dishes. They are also a good source of probiotics, which are beneficial for gut health. If you are looking for a new way to add flavor and nutrition to your meals, give this recipe a try!