CHINESE PICKLED CARROTS RECIPES
CHINESE PICKLED CARROTS RECIPE RECIPE | GOOD FOOD
When I was growing up, Mum used to buy Chinese pickles in Chinatown that gave instant depth and character to dishes. But these days I like to make my own – they are easy and fun to make, and enhance dishes instantly. Add these pickles to other dishes or serve alongside any meal as a condiment.
Provided by Kylie Kwong
Categories Side Dish
Total Time 45 minutes
Yield MAKES 300g (about 2½ cups) drained
Number Of Ingredients 8
Steps:
1. To make the pickling liquid, combine vinegar and sugar in a heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, then reduce to a simmer and cook, uncovered and without stirring, for about 30 minutes or until reduced by one-third and slightly syrupy. Set aside to cool, then refrigerate overnight.
2. Meanwhile, peel each carrot and cut in half crossways. Cut each piece into slices two millimetres thick, then into matchsticks. Place in a bowl, sprinkle with salt and mix well to combine. Cover and refrigerate overnight.
3. The next day, drain the liquid from the carrots, squeezing well with your hands. Place carrots in a 1 litre capacity airtight jar or container, pour pickling liquid over to cover, add ginger, star anise and peppercorns. Refrigerate for one day to allow flavours to develop before using. The pickled carrot will keep for up to two weeks in the fridge.
These carrots and their pickling liquid feature in my egg noodle salad (recipe here).
PICKLED CARROT AND DAIKON | CHINA SICHUAN FOOD
Quick pickled carrot and Daikon
Provided by Elaine
Categories Side Dish
Yield 6
Number Of Ingredients 10
Steps:
- Peel carrot and daikon. Cut into thick slices and further into small strips. You can also cut them into small dices. Cut celery into small pieces and fresh chili pepper into small circles.
- How to prepare| Mix in around 1/2 tablespoon of salt with fresh radish and carrot. Set aside for 20 minutes and wait until there is a layer of liquid. This step can help to remove the raw taste of the radish. Wash and drain.
- How to assemble | place daikon and carrot into the picking container, following with chili pepper and celery. Add fish sauce, salt, sugar and white vinegar. Then pour in enough water to cover all of the content.
- Wait for at least for 4 hours or overnight in fridge. It can be served as side dish to congee,soups, noodles and pancakes.
Nutrition Facts : Calories 17 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 1153 mg, FiberContent 1 g, SugarContent 4 g, ServingSize 1 serving
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