ASIAN MANDOLINE RECIPES

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ASIAN PICKLED VEGETABLES RECIPE - DELISH



Asian Pickled Vegetables Recipe - Delish image

Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.

Provided by DELISH.COM

Categories     dairy-free    vegetarian    Barbeque    Cinco de Mayo    Father's Day    feed a crowd    Fourth of July    picnic    Summer    snack

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 6

Number Of Ingredients 8

1/2 c. rice wine vinegar
1/4 c. sugar
1 tbsp. light soy sauce
2 medium carrots
2 pickling or Persian cucumbers
1 medium daikon radish
4 red radishes
1/4 tsp. kosher salt

Steps:

  • In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside. Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into 1/8-inch-thick strips. Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve. For a stronger flavor, marinate up to 3 days in the refrigerator.

ASIAN-STYLE CARROT AND DAIKON PICKLES RECIPE | MYRECIPES



Asian-Style Carrot and Daikon Pickles Recipe | MyRecipes image

Provided by MyRecipes

Total Time 30 minutes

Yield Makes: 3 (1-pt.) jars for the shelf

Number Of Ingredients 9

1 pound large carrots
1 pound daikon radishes
2 cups white vinegar (5% acidity)
1 cup sugar
¼ cup canning-and-pickling salt
1 (1-inch) piece fresh ginger, peeled and thinly sliced
8 garlic cloves
4 tablespoons coriander seeds
4 to 8 small dried red chiles (such as bird’s beak peppers or pequin chiles)

Steps:

  • Sterilize jars, and prepare lids.
  • While jars are boiling, peel carrots and radishes, and cut into 1/8-inch thick julienne strips using a mandoline or knife.
  • Bring 2 cups water, vinegar, sugar, salt, ginger, and garlic to a boil in a 6-qt. stainless steel or enameled Dutch oven.
  • Place 1 Tbsp. coriander seeds, 1 to 2 chiles, 2 garlic cloves, and one fourth of the ginger slices in each hot jar. Pack carrots and radishes tightly in jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 5 minutes.
  • Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

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