CHINESE PICKLES RECIPE RECIPES

OVERNIGHT CHINESE DAIKON RADISH PICKLES RECIPE | ALLRECIPES

Overnight Chinese Daikon Radish Pickles Recipe | Allrecipes image

You can make this dish and 24 hours later eat the pickles.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 8 hours 50 minutes

Prep Time 20 minutes

Yield 2 cups

Number Of Ingredients 5

Ingredients

1?½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil

Steps:

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts : Calories 21.6 calories, CarbohydrateContent 3.7 g, FatContent 0.7 g, FiberContent 1.5 g, ProteinContent 0.6 g, SaturatedFatContent 0.1 g, SodiumContent 890.4 mg, SugarContent 2.2 g

CHINESE PICKLES RECIPE - COOKEATSHARE

Chinese Pickles Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 12

Ingredients

2 c. Round cabbage
1 1/2 c. Chinese white turnip
1 c. Carrots
1 1/2 c. Cucumber
1 c. Celery
4 c. Water
2 slc Fresh ginger root
2 x -(up to)
3 x Dry red peppers
8 x Black peppercorns
1 tsp Sherry
4 Tbsp. Salt

Steps:

1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections. 2. Wipe all vegetables with cheesecloth; then spread out to dry for four hrs. Transfer vegetables to a crock or possibly jar. 3. Bring water to a boil. Slice ginger root and add in. Add in dry red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cold. 4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cold weather, only 2 days in summer. NOTE: The marinade can be used again to pickle other vegetables if 1/4 c. sherry, 2 tsp. brown sugar and 1/2 tsp. salt are added.

Nutrition Facts : ServingSize 197 g, Calories 26, FatContent 0.19 g, TransFatContent 0.0 g, SaturatedFatContent 0.03 g, CholesterolContent 0 g, SodiumContent 2824 g, CarbohydrateContent 5.42 g, FiberContent 1.8 g, SugarContent 3.24 g, ProteinContent 0.88 g

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OVERNIGHT CHINESE DAIKON RADISH PICKLES RECIPE | ALLRECIPES

You can make this dish and 24 hours later eat the pickles.
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Reviews 3.9
Total Time 8 hours 50 minutes
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Calories 21.6 calories per serving

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

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