Traditional recipes

Cucumber carrot pickles recipe

Cucumber carrot pickles recipe

  • Recipes
  • Dish type
  • Preserves
  • Pickles

For these sweet and sour cucumber and carrot pickles it is best to select small and firm cucumbers. The pickles will be ready to eat in 2 to 3 weeks.

1 person made this

IngredientsMakes: 6 500ml jars

  • 4.5kg small, firm cucumbers
  • 4L water, boiled and cooled
  • 300g salt
  • For the brine
  • 800g sugar
  • 950ml apple cider vinegar
  • 1.4L water, boiled and cooled
  • 2 large carrots
  • 18 allspice berries
  • 18 black peppercorns
  • 3 tablespoons yellow mustard seeds
  • 6 bay leaves
  • 1 tablespoon honey (optional)

MethodPrep:20min ›Cook:15min ›Extra time:1hr › Ready in:1hr35min

  1. Wash cucumbers well in cold water and pat dry. Do not peel. Slice into very thin slices (best done with a mandoline). Place in a large bowl.
  2. In a clean pan or large bowl, combine boiled and 4L cooled water with salt and mix well. Pour into the bowl with cucumber slices and leave for 1 hour.
  3. In a pan, combine sugar, apple cider vinegar, and 1.4L water. Mix well and bring to the boil. Set aside to cool. If you like the brine to be sweeter and milder in taste, add honey after it has cooled down. Mix well so everything is well dissolved.
  4. Peel and shred carrots.
  5. Drain cucumbers in a large sieve.
  6. Sterilise 6 500ml jars. Into every jar add 3 allspice berries, 3 peppercorns, 1/2 tablespoon mustard seeds and 1 bay leaf.
  7. Mix cucumbers with carrots and add to the jars, filling them up to 3/4 full. Add cooled brine to cover.
  8. Tightly close the jars with a lid. Place jars in a large pot. Cover with water and slowly bring to the boil. Simmer for 10 minutes. Carefully remove the jars and let cool on a surface lined with tea towels. Store in a cool, dark place for up to 1 year. Once opened, store the jar in the fridge.

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Cucumber & Carrot Namasu

Pickles are addictive. Crunchy, tangy goodness in every bite. Namasu is a simple Japanese pickle that’s ready in an hour. Not only is it quick to make, there are just 6 ingredients. It can double as a refreshing tangy-sweet salad.

The first 3 ingredients – Cucumber, Ginger & Carrot.

It’s easy to make attractive carrot florets with a knife and steady hand.

Grated ginger adds a refreshing flavor to the vegetables.

Beautiful pickles, Japanese style.

Cucumber & Carrot Namasu (Japanese pickles)

Ingredients

1 large English or 2 Japanese cucumbers

1/2 cup unseasoned rice vinegar

2 teaspoons grated ginger

Preparation

Cut the cucumber in half diagonally and peel thin strips of skin off of each half. Cut each piece of cucumber in half, lengthwise. Remove seeds. Slice the cucumber into 1/4 inch pieces and set aside.

Peel the carrot and cut into thirds. With a small, thin knife cut narrow lengthwise grooves in the carrot to make a floret shape (about 5 cuts if the carrot is thick, 4 if the carrot is very thin). Using a mandoline or sharp thin knife slice the carrot into florets.

Peel ginger and finely grate, set aside 2 teaspoons.

Mix 1/2 cup unseasoned rice vinegar with 1/4 cup sugar and 1/4 teaspoon salt until sugar and salt has dissolved. Add 2 teaspoons grated ginger.

Combine cucumbers, carrots and vinegar mixture in medium size bowl. Cover and refrigerate for at least 1 hour. Cucumbers and carrots will become delightfully crispy when chilled. The pickles will keep well in the refrigerator for a couple of days. These pickles go well with tofu or grilled teriyaki chicken.


Super easy 1-2-3 pickle recipe Cucumber, carrots & onions

This is a super easy pickle recipe for anyone to do at home! It follows a common formula used in Sweden where sugar is used instead of salt. You can also choose to add some salt to the mix as well if you want to.

For one jar of about 1 liter in size you need:
1 Cup of 12% vinegar
2 Cups of sugar
3 Cups of water

Fill each jar with herbs and spices to your liking and any vegetable you might want. Don't forget to turn the jar upside down afterward.

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Quick Pickles - Everyday Food with Sarah Carey

Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!

Sarah's Tip of the Day:
When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.

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INGREDIENTS
3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables

DIRECTIONS
STEP 1
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Quick Pickles - Everyday Food with Sarah Carey

How To Make Pickles Without A Recipe

This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.

2/3 tablespoon per cup of total pickle liquid

Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)

Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)

Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt

How to Quick-Pickle Veggies – Its Easy AF!

I don't know about you, but I adore pickles, so knowing how to quick-pickle your favorite vegetables is a great skill. Let me show you – it's Easy AF!

How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling

Have you ever had a strong craving for pickles, but you go to the fridge and realize that you're fresh out? Don't know how to make pickles yourself? Luckily, we've got our brilliant segment chef, Lee Kalpakis, to show you how to make pickles in the kitchen that will be ready to eat in an hour!

Follow Lee Kalpakis on Instagram: @leekalpakis

Recipe
Brine
2 cups white distilled vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water

Whisk everything together until the salt and sugar have dissolved. Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top. Seal up the container and leave it in the fridge for about an hour. In know time at all, you have delicious pickled vegetables.

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Pickled Cucumber & Carrot Salad Recipe by Sanjeev Kapoor | Nutritious Tasty Salad

How to make Veg Salads at home? Watch MasterChef Sanjeev Kapoor explain in hindi the recipe & cooking method of Pickled Cucumber & Carrot Salad. Very Nutritious & Tasty Salad. Often served in Chinese restaurants in India as complementary salad.

Ingredients
• Cucumbers,Cut Into Roundels - 2 Medium
• Carrot - 3
• Salt - 3/4 Cup + 1 Tablespoon
• White Wine Vinegar - 3 Cups
• Dill Leaves (Suva),Finely Chopped - 6 Tablespoons
• Fennel Seeds (Saunf) - 2 Teaspoons
• Coriander Seeds - 2 Teaspoons
• Black Peppercorns - 2 Teaspoons

Watch The Video To Know More!

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NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable

Use this NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.
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➡️TIMESTAMPS:
0:00 Introduction
0:56 Ingredients for Making NO Sugar Pickled Vegetables
7:44 How to Make NO Sugar Pickled Vegetables

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✳️RECOMMENDED READING:
The Complete Book of Pickling:
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shares a NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable.

#MarysNest #QuickPickledVegetables #QuickPickles

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

Canning Pickled Cauliflower & Carrots

I am making a small batch of pickled cauliflower and carrots. This is water-bath canned and is shelf stable. This is the simple version, you can add additional vegetables and spices for more variety.
Recipe:
1) Vegetable mix of your choice..Cauliflower, Carrots, Red Peppers, Banana Peppers, Celery . etc.
2) Cut into pieces. then sprinkle 1/4 cup salt and let sit for (3 hours to overnight)
3) Wash, rinse, BLANCH for 5 minutes then drain the vegetables.
4) Prepare and boil the brine mixture of 50% pickling vinegar and 50% water (some people add sugar, I did not)
5) I used pint jars and added one chili pepper and 2 large cloves of garlic in each jar.
6) (Optional - add Pickling Spices)
7) Add 1/2 to 1 teaspoon of non-iodized salt to each jar
8) Pack the vegetables firmly but not too tight.
9) Pour the brine mixture into each jar.
10) Remove excess air bubbles, clean the rim with vinegar then apply the lid and ring.
11) Water bath can for 10 minutes.
#HerHomeSteadSkills #PickledCauliflowerAndCarrots

2 carrots, 1 onion and 4 eggs! A few minutes and dinner is ready!

A quick and delicious recipe that you will love, with just 4 ingredients.

Recipe:
2 carrots
1 onion
200 ml of milk
5 eggs
Grease the baking dish with butter at 200 ℃ for 20 minutes.
Bon Appetit!

Easy Homemade Pickles Cucumbers. + Carrots. #WithMe

Here's my recipe for the most easy and tasty pickles.
With the basic pickling liquid you can prepare any kind on pickles, just spice it up as you like!

Yield: 2 Jars of preserved vegetables

⏲️Prep time: 10min ⏲️ Cooking Time: 10min

Ingredients:
-. Cucumbers 5pcs or 500grams
-. Carrots 1 piece or 200grams
- . Onions 90gr
-. ️ Scotch bonnet peppers 1 piece
- . Garlic 2 cloves
- . Fresh Dill 20grams

- . Vinegar 1 1/2 cups
- . Water 2 cups
- . Salt 1 tbsp
- Sugar 5 tbsp
- Black Pepper 1/2 tsp

Instructions
✔️Step 1: Trim and cut all the veggies, you can do julienne, round slices, biased cut, whatever you like, If using baby carrots or cucumbers, you can leave them whole.
✔️Step 2: In a pot mix the water, vinegar, salt, sugar, pepper and garlic. Feel free to add the spices or dry herbs of your preference. Let the mixture simmer for 3 to 5 min and remove form the heat.
✔️Step 3: In a clean jar add the dill (or fresh herbs of your preference) and then place the rest of the veggies previously cut. Make sure to leave just enough space to the liquid. your veggies should be a bit tight.
✔️Step 4: Very carefully add the hot liquid to the jars.
✔️Step 5: Let cool for 10 to 15 min and then pot the lid on.
✔️Step 6: Remember to label your pickles with the date and ingredients.
✔️Step 7: Let cool completely and enjoy!

Storage in the fridge once open.

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Pickled Veggies-Cucumber, Carrot & Beetroot #42

Pickled Veggies
Picking is a simple process & can be made with handful of ingredients. Choose any vegetable of your choice to make pickle. Be it cauliflower, french beans or simply cucumber or carrots. Add any herbs of your choice. This recipe is very simple without any herbs or spices

1. Cucumber - 1/2 of one cucumber
2. Carrot - 1 medium
3. Green chilli - 2 No.
4. Sugar - 1 tsp
5. Water - 1 Cup
( Boiled & Cooled)
6. Distilled Vinegar - 1/2 Cup
7. Salt - 1 tsp

Note:
1. Sterilize or use slightly hot water to clean all the vessels for pickling
2. See ‘Strawberry jam’ recipe for Sterilizing the jar

3. Always use clean dry spoon to take pickle.
4. Using clean dry or sterilized items increases the shelf life of pickle.
5. Use boiled & cooled water for the recipe
6. Can use regular vinegar if distilled vinegar is not found.
7. Distilled Vinegar is a mild vinegar when compared to regular vinegar & is great for cooking & pickling.

3 Easy Ways How To Pickle Vegetables and Fruits, Pickels, Onions, Mango, Carrots, Beans

This Video will show you how to make your ownPickled Veggies. This is such an easy and rewarding recipe, I can just recommend you to try.
Pickled Onions and Honey Garlic Pickles are the best topping for every sandwich. Pickled mangos are a perfect Snack!

Pickel Liquid:
2 cup (500ml) Water
2 cup (500ml) White Vinegar
2 tbs (25g) Sugar
2 tbs (25g) Salt

2 big red Onions (1 per Jar)

Pickel Liquid (3 Jars):
2 cup (500ml) Water
2 cup (500ml) White Vinegar
1/2 Cup (200g) Honey
1/3 Cup (75g) Sugar
3 tbs (40g) Salt
2 tbs Mustard

5 -6 Pickling Cucumbers per Jar

Pickel Liquid (3 Jars):
2 cup (500ml) Water
1 cup (250ml) Rice Vinegar
1 tbs (15g) Salt
1/2 Cup (170g) Honey
3 tbs (40g) Salt
2 tbs Mustard

1.5 Green (not completely ripe) Mangos per Jar

Easy Overnight Refrigerator Pickles

Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love making pickles at home!
__________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________

• 1 English cucumber
• 1 ½ cups white vinegar
• 2 tablespoons sugar
• 1 tablespoon table salt
• 1 teaspoon whole black peppercorns
• 3 cloves garlic
• 3 sprigs fresh dill

00:13 - Preparing ingredients for Easy Overnight Refrigerator Pickles
00:26 - What kind of containers to use for Easy Overnight Refrigerator Pickles
00:33 - What kind of cucumbers to use for Easy Overnight Refrigerator Pickles
03:59 - Quick recap Easy Overnight Refrigerator Pickles recipe

1️⃣ 00:52 - Slice cucumbers or cut into spears. Place the cucumbers in an airtight container or use a mason jar.

2️⃣ 01:52 - In a small saucepan stir together vinegar, sugar, salt, peppercorns, and garlic. Bring to a boil. Once simmering, remove from heat.

3️⃣ 02:28 - Pour mixture over cucumber in jar until full. Place the lid on and let cool to room temperature.

4️⃣ 02:47 - Once cooled, add in fresh dill. Refrigerate overnight before eating.

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Homemade Veggie Pickles | Buddy Oliver

Buddy makes three delicious Pickles using cucumber, carrot and red onion. Just add water, vinegar, salt, sugar, with some herbs and spices. You can use any of your favourite veggies too!

Mixed Nut Snacks | Buddy Oliver

Mango Hedgehog | Buddy Oliver

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For more nutrition info, click here:

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This is how I make my keto quick pickles. Super easy and not like your traditional fermented pickles. You’re not limited to just cucumbers you can pickle anything! I’ve done cucumbers, carrots and onions today. You could do cauliflower, celery, asparagus anything your heart desires. Let me know if you try.

Add dill and chopped garlic to your jars then fill with your desired vegetable. Pour your Pickle brine mixture over your veggies in the jar cover and store.

The brine mixture I used today was

1 1/2 cups of water
1 cup Apple cider vinegar
1/2 cup White vinegar
2 Tbsp coarse pickling salt
1 Tbsp Peppercorns or pickling clove
1 Tsp minced garlic

Below are some links to other videos I’ve me that you may enjoy!

Pickled Vegetables Chinese style - By VahChef VahRehVah.com

This Chinese-style pickled vegetables is a combination of all different vegetables is the perfect appetizer dish to complement any chinese meal, and so unbelievably easy to make.

Ingredients:
Cucumber(long pieces) 1/2 Cup
Shallots(small onions) 1/2 Cup
Carrots(long pieces) 1/2 Cup
Salt 1/2 Teaspoons
Sugar 1 Teaspoons
Rice vinegar 1/2 Cup

Directions:
1. Take a bowl and add shallots, cucumber, carrots, little salt and toss it. 2. Add sugar, rice vinegar and mix it and keep aside for 1 hour. 3. Now the pickled vegetables Chinese style is ready.

you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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Pickling is a great way to preserve fresh vegetables, and today I’m gonna show you how to make Japanese Pickles, or Tsukemono, three different ways: Cucumber Shiozuke (salt pickled), Carrot Shoyuzuke (soy sauce pickled), and Cabbage Asazuke (quick pickles). They’re all super easy to make, with just a few ingredients, and you can mix and match the vegetables based on what you have in the fridge. Pair these with rice, a bowl of miso soup ( and tamagoyaki ( and you can have a mouthwatering traditional Japanese breakfast.

INDEX
00:36 All About Tsukemono
02:04 Cucumber Shiozuke Recipe
03:36 Carrot Shoyuzuke Recipe
05:17 Cabbage Asazuke Recipe
09:26 3 Pickles Plated

CUCUMBER SHIOZUKE (Salt Pickles)
400-500 grams cucumbers (or other vegetable)
2 cups water
2 tablespoons sake
15 grams salt (scant tablespoon of table salt)
8 grams sugar (

2 teaspoons)
3 grams konbu (1.5x4 inches piece)

CARROT SHOYUZUKE (Soy Sauce Pickles)
260 grams carrots
1/2 cup soy sauce
1/4 cup water
15 grams Sugar (

1mounded tablespoon)
2 dried chili peppers
2 grams konbu (1.5x2-inch piece)

CABBAGE ASAZUKE (Quick Pickles)
560 grams napa cabbage (about 1/4 head, cut into 2-inch pieces)
90 grams carrots (julienned)
30 grams scallions (chopped)
5 grams ginger (minced)
5 grams konbu (cut into thin strips)
20 grams salt (

1 tablespoon + 1/2 teaspoon))
2-3 chili peppers

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Quick Pickled Cucumbers Ready in One Hour - Crunchy, Sweet & Sour Salad Side Dish - 酸甜黄瓜腌制只需要一个小时

This refreshing pickled cucumber dish is crunchy, sweet, sour, and tangy. It is ready in just one hour. If you need a potluck side dish recipe idea, this is it!. It goes great with turkey or any meats.

INGREDIENTS:
2 & 1/2 lbs (1 kg) cucumbers
1/2 a carrot (optional, use for the color)
3 cloves garlic
3 hot chili peppers
2 small limes
1/2 cup (120 ml) white vinegar
1/2 cup (120 ml) water
1/4 cup (50 g) granulated sugar
2 tsp salt

INSTRUCTIONS:
Cut cucumbers and carrot into 1/4 inch (1/2 cm) thick slices.
Crush the garlic.
Slice the hot chili peppers into halves, lengthwise.

Blanch cucumber and carrot slices for 20 seconds in a pot of boiling water. Do it in batches to maintain even water temperature.
Drop blanched vegetables into a pot of ice water to stop the cooking process. Note: Blanching maintains the crispy texture of the vegetables.
Remove vegetables from the ice water, drain off excess water.

Add vinegar, water, and flavoring to the blanched vegetables. Mix well.
Let the dish pickle in the refrigerator for one hour and it’s ready to serve.
Pickled cucumbers can be kept in the refrigerator for up to 10 days.
Enjoy!

Music: Carefree, Creative Commons Music by Kevin MacLeod

Pickled Carrots and Cucumbers | Vegetable Vinegar Pickles | Quickest Pickle Ever | Sirka wala Achar

Video Chapters..
0:00 Intro
0:11 Vegetable Intro and Cutting
1:21 Main Part
2:18 Cool Down
2:28 Add to a jar
3:03 Enjoy Instagram:

Pickled Cucumber Salad Mix

Pickled Fresh Cucumber Salad Mix. In this video I will show you how I pickled cucumbers, bell peppers, and onions to make a pickled fresh salad mix.

Pickled Fresh Cucumber Salad Mix Recipe :

7 Cucumbers sliced
1 Onion sliced thin
1 Bell Pepper sliced
4 green cherry tomatoes (optional)
1 Tbsp salt
1 1/2 cup white vinegar
1 1/2 cup sugar
1/4 tsp pickling spice
Makes 2 quarts

Put vinegar, sugar and 1/4 tsp of pickling spice in a pot and bring to a boil. Remove from heat and let cool while you slice the vegetables.

Mix cucumbers, onions, bell peppers and salt in a bowl.

Place the sliced vegetables in quart jars and add a small amount of pickling spice to top of jar.

Pour the cool brine mixture into the jars and seal.

Let sit in the refrigerator for a couple of days before eating for the most flavor.

This will keep for two months stored in a refrigerator.

Hope you enjoy this recipe.
Calvin 6-28-2019

Asian Style Carrots & Cucumber Pickle/ Super Simple and Easy Recipe/ Asian Condiment/ Sweet and Sour

Asian Style Carrots & Cucumber Pickle/ Super Simple and Easy Recipe/ Asian Condiment
●INGREDIENTS
1 Cup - Thinly sliced Carrots
1 Cup - Thinly sliced Cucumber
1 Tbsp - Salt
2 Cups - Warm Water
●INGREDIENTS FOR PICKLING LIQUID
1 & 1/2 Cup - Luke warm water
3/4 Cup - Vinegar
2 Tbsps - Sugar
1/4 Tsp - Salt
●METHOD
At first to tenderize the vegetables we will soak them in warm water and salt for about 10- 15 minutes.
While the vegetables get tender we will make the pickling liquid in a container. Add luke warm water, vinegar, sugar and salt and mix until the sugar dissolves.
Now drain the vegetables from the warm water and add the pickle liquid to them. Allow it to cool at room temperature before transferring it to a container.
*This Pickle can be stored in the fridge for up to 4 weeks*

#asianpickle #carrotandcucumber #sweetandsour

How to Make Quick Pickled Carrots

You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!

The best part? You don't have to just do carrots, try onions, cauliflower, beets. Whatever you have on hand.

How long will refrigerator pickles last in the fridge? About 3 weeks.

Want to get your hands on the nutrition library I mentioned? You can find that here:

Quick Pickled Cucumber Slices in White Vinegar Brine - Easy 2 Hour Sliced Pickles - Recipe #117

Learn how to make easy pickled cucumber sliced in a sweet and sour vinegar brine. The pickle slices can be made the same day as they will be eaten !

Ingredients for a good batch:
1 cucumber (nice & firm)
3 dl cold tap water
1 dl white vinegar (normal kitchen vinegar)
2 tbsp of (cane) sugar
1.5-2 tsp fine salt
1/2 tsp peppercorns (and coriander seeds, optional)

Leave to rest in a closed jar for at least 2 hours in the fridge. They will be even better after a few days of pickling in the cold environment!

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Can you make a new pickle by putting a fresh cucumber in pickle juice?

**see pinned comment about safety info!**

Ok, I am following the viral TikTok pickle experiment. So there has been a question going around asking is it possible to make pickles simply by sticking a raw cucumber into pickle juice. Today I not only want to answer this but let’s see how the results compare against some homemade pickles.

Ingredients:
6-8 small cucumbers
1.5 cups [350 mL] of distilled vinegar
0.5 oz [15 grams] of salt
1 cup [250 mL] of water
Bunch of dill
4 cloves of garlic
2 tablespoons mustard seeds (optional)
1 tablespoon of peppercorns

Ok food junkie followers, I got a secret to share with you, I love cucumber and vinegar. There, I said it. In the summertime, we eat this weekly. It is especially good if we have fresh cucumbers. This is my way of making cucumber and vinegar. Sometimes I make it just like it says, with cucumber and vinegar. Other times I juice it up a bit as I did in this video. On a side note, these are not true quick pickles but they go by this name sometimes. They also go by refrigerator pickles sometimes too. Most of us around here just call them cucumber and vinegar. Give it a try and see what you think.

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Johnny Apple Peeler by Victorio We have used this tool extensively in our kitchen. From peeling apples for the kids or potatoes to making curly fries. When the twins were born, we used this to peel 5 bushes of pears to make homemade baby food.

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Quick Pickled Vegetables - Episode 464 - Baking with Eda

500 ml vinegar
6 tbsp salt
10 tbsp granulated sugar
20 black peppercorns
300g cucumber
450g cauliflower
200g bell pepper
300g carrots, washed and peeled
handful fresh dill
hot boiling water

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The BEST Pickled Carrots . | Watch this and learn to Quick-Pickle ANYTHING!

Pickled Cucumber in 30 Minutes! Crunchy

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List of Ingredients:
for 1 jar
5 pcs of fresh cucumbers (washed and dried)
3 cups of water
3 tbsp of salt (for each cup of water you need 1 tbsp of salt)
3-4 cloves of garlic
bunch of fresh tarragon
2-3 pcs red pepper
1 cup of white vinegar (each jar should be filled up to 1/3 with white vinegar)

Videos you might like:
How to Prepare & Store Saffron for Your Recipes with Right Method

Concentrated Red & Rich Tomato Paste Recipe, NO SUN REQUIRED

Traditional White Cheese Recipe/Secret Ingredient

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Information in this video should not be regarded as a medical claim, treatment or cure for any disease & the techniques described must not be used as a substitute for any treatment they recommend. In using this information, you are responsible for your own actions.

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Ancient Girl Kitchen pickled cucumber

Homemade Mixed Pickles Tutorial

INGREDIENTS:
5L jar
2 1/2 litre of boiled and cooled down water
200ml of rock salt
1 1/2 of grape vinegar
1 small cabbage
Half a kg of cucumbers
Half a kg of green tomatoes
300g of carrots
200g of peppers

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Heres how to pickle the carrots from your garden

With pickling continuing to be a growing food trend, Chef Paul Lillakas shows you how to pickle carrots. Click here for the recipe:

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No oil carrot cucumber pickle, Instant way to make pickles

HOW TO MAKE SWEET PICKLED CUCUMBER

1 cup sugar 1/2 cup distilled white vinegar 2 medium cucumbers, very thinly sliced 1 tablespoon kosher salt,3gloves garlic pinch cream tartar

Instructions:
In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Remove the pan from the heat and stir in the vinegar. Transfer the brine to a heatproof bowl and let cool to room temperature.
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Canning Cucumbers — Delicious & easy

In this episode we are Canning Cucumbers.
Klick on this link to SUBSCRIBE!

Here is the recipe for canning cucumbers that I use:

So much cucumbers you can are able to process at one time

The salt water:
As much water as you need to cover the cucumbers (measure how much water)
0.75 dl salt per litre of water

3 dl of vinegar (swedish ättika 12%)
4 dl of water
500 grams of sugar
2 teaspoons of salt

Depending on the amount of cucubers you have and how much you pack in your yars you have to make more or less brine.

And how to do it I show you in the video

This recipe for canning cucumbers are both delicious & easy.

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#canning #cucumbers #homesteading #cucumber #gurka #inläggning

Vinegar Pickled Carrots & Chilies

Elaine shows us a simple yet tried and tested way to make a pickle using carrots & chilies soaked in vinegar. Honestly, who doesn't love this? Enjoy.

Ingredients:
- Vinegar
- 2 teaspoon, Salt
- 1 teaspoon, Sugar
- Chillies
- Carrots
- A Jar

Mexican Pickled Jalapenos and Carrots - How to pickle Jalapenos - Mexican Food

One of my favorite things when I go to a Mexican restaurant, is the condiment bar. You can usually find pickled jalapenos and carrots in there. They make a nice side condiment as you eat your food. It is really easy to make at home and come in handy when you crave them.

Also to see more recipes, go to my website cookingwithkirby.com
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Mexican Pickled jalapenos recipe:

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Easy, quick pickle, ready in an hour (although they are better if you leave them overnight!). Great to top tacos, salads and sandwiches. You can use the same water:vinegar:sugar:salt ratio in larger or smaller amounts and you can use it to pickle cucumbers or julienned carrots and daikon (quick Vietnamese do chua for banh mi).

1 medium red onion (I used 2 small)
1/2c (118ml) warm water
1/4c (59ml) vinegar (I used apple cider vinegar but any would do)
1 1/2t sugar
3/4t kosher salt

Why I always have Pickled Onions in my fridge.

A day without pickled onions in my fridge is a sad day.

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Our old family recipe for pickled cucumbers. Sweet and sour. And definitely crunchy.

Homemade pickled cucumbers are the best! Here’s how we preserve cucumbers with a bit of carrot, celery and horseradish, in brine made out of water, vinegar, salt and sugar, plus some spices . More info below .

. INGREDIENTS for 1 medium jar.

Just multiply the quantities if you want to make more. And why wouldn’t you want to make more of those irresistible sweet and sour pickled cucumbers . ?

⭐ VEGGIES that go best with cucumbers when pickling:
☑ cucumbers • 0.5 kg (1 lb) - go for the cucumber varieties with bumps on the skin, those are the best for pickling.
☑ carrot • 1 piece
☑ celery root • ¼ piece
☑ celery stem with leaves • 2 pieces
☑ horseradish root • 1 piece
The carrot, the celery root and the horseradish root should be peeled and sliced as you wish.

⭐ SPICES recommended for pickling cucumbers:
☑ mustard seeds • 1 tsp
☑ peppercorn • 1 tsp
☑ bay leaf • 1 piece
☑ dry dill stem with seeds • 1 piece (OR dill seeds • 1 tsp, OR fresh dill • 2 stems with leaves)

⭐ BRINE 1 L (1 qt) - the ideal brine for pickled cucumbers:

The following quantities are for 1 litre ( 1 qt.) of brine. It’s important to be precise with these, so when multiplying try to keep up with the math. Use coarse salt without iodine. That’s also essential.

☑ if you have 6% acidity vinegar • mix 650 ml (22 fl. oz.) water with 350 ml (12 fl. oz.) vinegar
☑ if you have 9% acidity vinegar • mix 500 ml (17 fl. oz.) water with 500 ml (17 fl. oz.) vinegar
To the water+vinegar mixture add:
☑ coarse salt • 40 g (1.4 oz.)
☑ sugar • 125 g (4.4 oz.)

STEP BY STEP RECIPE FOR PICKLED CUCUMBERS:

* Step 1. Add the spices inside your clean jar. You can keep some of them for adding when you get closer to the top.
* Step 2. Place the veggies inside in no particular order, while trying to squeeze in as many as possible.
* Step 3. Add the remaining spices if there are any left.
* Step 4. Trap the veggies inside with dry dill stems and/or fresh celery leaves. That’s how you prevent them from rising up to the top and escaping.
* Step 5. Make the brine and make sure the salt has completely dissolved. Pour it inside the container and make sure you have completely covered everything.
* Step 6. Shake your jar a bit, to get some of the air bubbles out.

Put a lid on it, store it in the COOLEST, DARKEST place you have around. Do your best in not opening the jar for at least 1 MONTH.

Pickles thrive in cellars, but if you don’t have one in your house, keep an eye on them, they might be ready even faster. You can take a sneak peek by opening the lid let’s say after… 2 weeks if you place is hotter rather than cooler.

I hope you’ll give it try guys! The most difficult part of this canning process is to make sure you have all the ingredients at hand. Cheers!

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The most delicious pickled green tomatoes ever!

Crunchy Pickled Hot Chili Peppers

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#pickles #pickling #canning #preserving #pickledcucumbers

ZUCCHINI PICKLES | How-To Can Zucchini Pickles

#canning #zucchini #zucchinipickles

Use your leftover zucchini to make some of the tastiest pickles!

2 1⁄2 cups zucchini
3⁄4 cups onions
2 cups cider vinegar
1 cup sugar
1⁄2 teaspoon turmeric
4-5 tablespoons salt
1 1⁄2 teaspoon celery seed

Cut veggies to desired size. Boil remaining ingredients and pour over top veggies in bowl. Cover bowl and let sit for 1 hour. Return to a pot and boil veggies and liquid for 3 minutes. Sterilize jars and lids and fill jars with veggies and liquid. Wipe rims and hand-tighten lids. Hot bath for 15 minutes. Remove and let cool. Listen for pop to seal. If doesn't seal, store in fridge and eat within a week.

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Super Easy | Crunchy Cucumber Pickles Recipe

Ingredients:
• 200 ml Grape Vinegar.
• 2 tablespoons of rock salt.
• 2 teaspoons of lemon salt.
• 7 garlic.
• 500 ml hot water.
Directions:
Wash cucumbers.
We drill tny holes in the cucumber.
Arrange in a 1.5 liter jar.
Put the garlic in between.
Put the garlic in between.
Add the grape vinegar.
Add hot water.
Close the lid tightly.
Pickled cucumbers will be ready after 15 days.
Enjoy.

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cucumber juice benefits benefits of cucumber cucumbers

Cucumber Refrigerator Pickle Recipe

This refrigerator pickle is made with a hybrid pickle brine, so it can be allowed to ferment if that is desired, but keeping the pickles in the fridge and thus keeping the fermentation slow will help to preserve their bright green color. Be sure to use pickling cucumbers rather than salad or English cucumbers. The pickling ones are less pleasant to eat fresh but stand up much better to the pickling process.

Many different flavor profiles will work we choose to make dill pickles. When fresh dill-heads are available in the garden, use one or two of them per jar instead of dried dill seed. A “pickling spice” mix may also be used.

If some sugar were added to the brine, and pickling spice were used, the result would be what are sometimes called “bread-and-butter” pickles, which are generally sliced. For this recipe I’d recommend anywhere from 2 Tbsp to 1/4 cup of either white sugar or honey, depending on how sweet you want your pickles.

Makes roughly 2 qt of pickles.

Equipment:
• large mixing bowl
• colander
• vegetable brush

Ingredients:
1 qt water
3/4 cup white vinegar
3/8 cup salt
2 lb cucumbers roughly 1qt dry
1 ea dried hot chili
1 ea bay leaf
1 tsp mustard seed
1/2 tsp dill seed
1/2 tsp black peppercorns
1/2 tsp coriander

Procedure:
1. Place water, vinegar and salt (along with optional sugar) into a saucepan and bring it to the simmer, then turn it off.
2. Soak all the cucumbers in water in the large mixing bowl, and scrub them to get any dried flower parts or soil off of them, especially around the flower end of the cucumber.
3. Rinse off the cucumbers and set them aside to drip-dry.
4. Place the dry spices into the bottom of the jar.
5. Carefully pack the cucmbers into the jar as closely as possible.
6. Once the brine has completely cooled to room temperature, pour it over the cucumbers to fill the jar, leaving a little head room so that the brine doesn’t contact the lid.
7. Place the pickles into the back of the fridge and forget about them for two weeks, then make a delicious rediscovery.

Pickled Vegetables | How to preserve and pickle vegetables

Hey Guy!
This video is just about how I like to preserve and pickle my vegetables. (or rather one of my many methods of preserving vegetables) How ever this is not the recipe I use for pickling pickles. like pickled cucumber pickles.. pickles.
If you would like to see how I make cucumber pickled pickles, just let me know! :)

dont forget to give a thumbs up!

1 part sugar
2 parts water
2 parts vinegar

directions: put in pot, boil, pour over vegetables

How to Make Cucumber and Mix Vegetables Pickles in Natural Fermentation

In this video, we are making pickled cucumber and pickled mixed vegetables in natural fermentation. This method of fermentation is very easy, and we will use the only salt as the fermentation agent. No need to add any strains, as the salt itself will provide all the strains that it needs, by creating lactic acid from the sugars of the vegetables. We will also put some herbs, and spices to add more flavor to the pickles. This kind of fermentation is very healthy, and it’s a good source of probiotics that can boost our immune system. Once you learned this method of fermentation, you probably will not buy any more of those store-bought pickles which are full of preservatives. You can eat these pickles in every meal as a side dish, put them in a sandwich or salads, or eat them as an appetizer, as they kind of stimulating your taste buds due to their strong sour-salty taste. It is very low on calories, high in fibers, and very satisfying. You can keep them for weeks in the fridge, and won’t spoil. In fact, their taste will get better.

First, we will prepare the pickled cucumber. We need around 1 kilogram of freshly harvested and young cucumber. All you need is to wash them well with water to remove any impurities from the skin. We need also, two tablespoons of salt dissolved in water, 3 cloves of slightly crushed garlic, half a teaspoon of whole black pepper, a couple of laurel leaves, and a small bunch of dills. You can skip the dills if not available locally to you.
You need also around 1 to 1.5-liter of glass fermentation jar. A jar like this, or any jar that has plastic or stainless-steel lid. You can also use a mason jar. Your jar should have enough space to cover the height of the cucumber. Just wash the jar with dishwashing soap, and rinse well with water, and let them dry. Don’t wipe the inside of the jar with any cloth or towel, as it may contaminate it. Also do not sanitize or boil them. As long as you wash it properly, and your hands are properly cleaned as well, they will not get contaminated with foreign objects.

You can put the garlic, black peppers, laurel leaf, and dills in the bottom of the jar and start filling the jar with a cucumber until the jar is full. Make sure that they are tightly arranged in standing straight position. Once the jar is full, you can now add the water with dissolved salt. Make sure that all the salt will go to the jar. If there is undissolved salt you can rinse the glass and pour it again to the jar. Then, fill the jar with filtered water. Make sure that all cucumbers are submerged with the water and if you have more space on top of the cucumber, take a small zip lock bag and fill it with clean water, and put it on top of the cucumber. Make sure that you can still lock the lid. That’s all, you already did the cucumber pickle.
Now, let’s prepare the mixed vegetable pickles. We need the same amount of ingredients as the pickled cucumber the salt dissolved in water, garlic, black pepper, laurel leaf, and dills. And for the mix vegetables, we need 2 medium radishes, 750 grams of cauliflower, 2 medium carrots, and 4 green chilies. Make sure to wash these vegetables properly before peeling, or cutting them. I am going to make 2 by 1.2-liter jars, but I will show you only one, as you can do the same for the second one.
Once you washed all the vegetables, just cut the carrots and radish into big chunks. Cut the cauliflower into small florets and keep the chilies as they are. You can cut them too if you want spicy pickles. For me, they are just there to add more flavor.
As we did in the cucumber, we just put the dills, garlic, laurel leaf, and the black pepper at the bottom of the jar. Make sure that the salt is already dissolved in a glass of water. Start filling the vegetables to the jar until its full. Now, add the brine and fill the jar with water. Tightly cover it, and keep the jar inside the kitchen cupboard for 3 to 5 days, it depends on the temperature in your kitchen. In my place, since it is hot, and dry during summer, I’m keeping them for only 3 days. Then I will store them in the fridge to slow down the fermentation. There it is, it's easy, it's natural and it's very healthy.

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Each pickling jar requires the following ingredients

Small bunch of dill
3 cloves of slightly crushed garlic
Half a teaspoon of whole black pepper
2 laurel leaf
2 tablespoon sea salt, dissolved in a cup of filtered water
Filtered water to fill up each jar

Super Easy Pickled Carrot Recipe | Very Simple Carrot Pickle

How to make carrot pickle in water and vinegar | Gajar Achar Recipe | Gajor Pickle | Carrot Pickle Indian Style | Easy Pickle Recipe | New Types of Pickle Carrot
Ingredients
-------------------

5 Large Carrots
Distilled Vinegar: 1 ½ Cup
Water: 1 ½ Cup
Salt: 2 Tsp
Chilli flakes: 1 Tbsp
Sugar: 1 ½ Tsp
Garlic: 2 small cloves

step
-------
1. peel carrots, cut off top and ends and cut in half
2. Place carrots in a 1 Liter glass jar
3. In a small pot, add vinegar, water, salt, chilli flakes and sugar
4. Slightly boil until salt and sugar dissolve
5. When the mixture cools down, pour in the glass jar
6. Stop until you reach the tops of the carrots
7. Place the garlic cloves on top
8. Cover tightly
9. Place in the fridge for 24 hours

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  • 2 Cup Curd
  • 1/2 Cup Diced Kakdi (Armenian Cucumber) / Kheera (Cucumber)
  • 1/2 Cup Shredded Carrot
  • 1 Teaspoon Jeera/ Roasted Cumin Powder
  • 1/2 Teaspoon Red Chilli Powder
  • 3/4 Teaspoon Salt, or to taste

Whisk 2 cups of curd with 1/2 a cup of water to get the desired consistency. Add 1/2 cup of shredded carrot and 1/2 cup of shredded or finely chopped kakdi or kheera (cucumber).

Add 1 teaspoon of Roasted Cumin Powder, 1/2 teaspoon Red Chilli Powder and 3/4 Teaspoon Salt. Mix well and serve the raita chilled.


My Recipe is Less Sweet

The Vietnamese carrot daikon pickles I grew up with weren&rsquot too sweet and more on the salty side. My father grew up in Northern Vietnam, where the foods were more subtle, less fiery and sweet than their Southern counterparts. When Dad would see Mom pickle huge jars of vegetables for her nail shop ladies (most of which grew up cooking in the sweet South), he was always remind her to &ldquonot to add too much sugar&rdquo! Over the years I&rsquove modified my Vietnamese carrot daikon pickles family recipe and found a balance that fit my eating lifestyle the most. I do love the salty brine of pickles, but am appreciating more of the slightly sweet balance in my pickles. This recipe is a reflection of both flavors.


Burst of Flavours, All in One Bite of This Fantastic Asian Pickle

Nothing match homemade pickles. The delightful balance of sweetness from the sugar and fresh, juicy pineapples, tanginess from the vinegar, saltiness from the light salt seasoning and spiciness from the chillies simply tickle our taste buds. It’s sweet, sour, tangy and spicy all in one bite giving such a kick to your meals.

This pickle dish is an all time favourite and its the perfect accompaniment with rice and any meat curry dish. Seriously no curry meal is complete without it! As always, ENJOY!


Pickle Recipes

Pickling Spice

Though not all recipes or foods use a pickling spice, this recipe is a great way to increase your variety in flavors.

Bread and Butter Pickles

Bread and butter pickles are one of those things that can turn a good burger into an amazing one! Also good for just munching on and more.

Corn Relish

This sweet pickled relish made with bits of cabbage and peppers is easy to make. It’s a good recipe to start branching into new flavors with!

Crunchy Dill Pickles

I’m finally getting the crunch. Using the low-temperature process detailed in the article, I now get the perfect crunchy dill pickle!

Low Temperature Process

Mushy dill pickles? I admit I’m pickle challenged. This low temperature process that I found at the NCHFP made a huge difference.

Dilly Beans

Making dilly beans is a great way to preserve extra green beans or just add variety to your pantry.

Homemade Ketchup

Is it ketchup or catsup? However you say it, making your own with your canned tomatoes is a delicious pickling recipe!

Pickled Beets

Pickled beets is one of those treats usually brought out at holidays. When you make your own, you can have them anytime!

Pickled Carrots

Pickled carrots is a sweet or tangy treat that can be added to many dishes or just eaten from the jar!

Pickled Green Tomatoes

Sometimes you end up with a lot of green tomatoes and don’t know what to do with them. You can only fry up so many! Here’s another option.

Pickled Peppers

Here are two pickling recipes for preserving peppers. There’s no limit to the dishes these can be added to!

Sweet Pickle Relish

The classic sweet pickle relish is a must-have for any pantry. Tang and sweeten salads and enjoy at barbecues!

Simple Pickled Eggs Recipe

If you raise chickens, chances are there are certain times during the year when you have more eggs than you know what to do with! Here’s a great way to use them up. (Not a canning recipe.)


Low-FODMAP Quick Pickles — Easy Meal Prep

I watched this video from Pro Home Cooks which inspired me to come up with some low-FODMAP versions of foods that you can prep in advance and are also super versatile.

The first recipe in this series is quick pickles — the type of pickle that you can whip up fast and keeps in the fridge for a week or so.

Here I have made three different types, all in 1L jars, but feel free to make smaller quantities and adjust the ingredients and pickling brine accordingly.

In these pickles, I used white vinegar, but apple cider vinegar is also low-FODMAP. I currently prefer distilled white vinegar because it is low-histamine as well as low-FODMAP. Note that Monash does not specifically say that white vinegar is ok, but they do say pickled gherkins in vinegar is ok, and most commercial pickles use white vinegar as far as I know.

For the spices, I often experiment with whatever spices I have on hand, so just use up whatever low-FODMAP spices you have lying around.


Bring vinegar, sugar, water and salt to the boil in a small saucepan, simmer for one minute. Allow to cool. Mix remaining ingredients in a bowl and pour over cool syrup before serving with a Thai-style curry or fish cakes.

When pickles and jams are made they should be stored in sterilised jars. To do this, wash jars well in warm, soapy water, then place in a 100C oven for 10 minutes. Alternatively, place the jars in a large saucepan of water, bring to the boil and simmer on the stove for 10 minutes. Lids can also be sterilised in the oven or in simmering water - but use metal lids, not plastic ones or those with rubber seals. If jars are being filled with a hot jam or pickle mixture, make sure the jar is still hot when filled and the filling is above 85C. Once the lid is on firmly, turn the jar upside down until cool.


Daikon and Carrot Pickle Recipe (Do Chua)

“Dilly the Pickle” emailed last week to announce that the 2009 International Pickle Week goes from May 15 to 25 (pickleweek.com). That' s more like 11/2 weeks, but I didn't care because I’m a sucker for cute cartoon icons and pickles of any kind, so I looked in the fridge for my go-to Vietnamese pickle – do chua made of tangy sweet daikon and carrot. This ubiquitous Vietnamese pickle is what’s stuffed into banh mi sandwiches, served alongside morsels such as grilled beef in wild betel leaf (thit bo la lot), and added to salads.

Sadly, my jar of daikon and carrot pickle was mostly brine and a few floating white and orange sticks of vegetables. Oye, what kind of respectable Vietnamese cook was I? It’s not so much that it is national pickle week, but rather that pickles play an important role at the Vietnamese table. They provide textural and flavor contrasts to food. For example, the flavor of rich foods gets cut (mitigated) by a tart-sweet pickle. At Tet Lunar New Year celebrations, you always see several kinds of pickles on the menu as that’s a holiday where lots of fatty dishes are served. In banh mi sandwiches, the daikon and carrot offer a crunch that pairs well with the baguette and the tartness offsets the savory rich meats and mayonnaise. But Vietnamese cooks, like their Asian brethren, prefer to make what I call fast pickles.  

Asian fast pickles
Cooks in Asia don’t can the way westerners do using sterilized jars and the like. We eat pickles and preserved vegetables so often – think of Korean kimchi sold in the refrigerated sections of many markets these days and the assortment of Japanese pickles – that it’s more practical to make regular supplies and keep them in the refrigerator, where they last for weeks and sometimes months. This Vietnamese daikon and carrot pickle is sold in bulk at Vietnamese-American markets (check the produce section) and in Vietnam, sold by wet market vendors in small plastic bags. I prefer to make my own and on a regular basis I replenish my ever dwindling supply of do chua.

How to buy daikon radish
Look for evenly shaped, firm, smooth, unblemished skin. I gravitate towards daikon radish that are no more than 2 inches in diameter because they tend to have a milder bite and wonderful sweetness. Really young daikon that are less than 1-inch thick are rather tasteless, and older fat daikon radish can be bitter hot. Farmers markets and Asian markets are a great place to score super duper fresh daikon.

How to deal with stinky pickled daikon
If the daikon develops a strong/stinky odor in the jar, it has not gone bad. Before serving, open the jar and let it sit for 15 minutes to allow the smell to dissipate. Leave the room, if you must.

Daikon and Carrot Pickle

Do Chua (download pronunciation)

Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu) to the mixture, as well as making heavier on the carrot side than the daikon side. I prefer to keep a higher ratio (say 2:1) of daikon to carrot as I like the mild bite of daikon radish. I like a tangy-sweet flavor whereas you can alter the ratio of sugar to vinegar to make the brine sweeter, and hence affect the pickle’s flavor.

1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1  1/4 cups distilled white vinegar
1 cup lukewarm water

1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.

Recipe from: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006, Ten Speed Press)


Watch the video: Πατατοσαλάτα. Άκης Πετρετζίκης (October 2021).