Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

• 份量: 3 servings
• 准备时间: 20 minutes
• 总时间: 3 days 20 minutes

配料

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

步骤

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.

Vinegar Solution

Boil water then add sugar, mix to dissolve, then add vinegar.

Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.

Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.

Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

营养

• 卡路里: 125.84 kcal
• 总脂肪: 0.26 g
• 饱和脂肪: 0.05 g
• 钠: 2400.06 mg
• 总碳水化合物: 30.35 g
• 膳食纤维: 3.33 g
• 总糖: 25.44 g
• 蛋白质: 1.16 g