Рецепт Asian-Style Pickled Carrots and Diakon #CanItForward

by Marlene Baird

These Asian-style Pickled Carrots and Diakon, known as “Do Chun” make an excellent pairing in a Banh Mi sandwich as well as many other Vietnamese dishes. Asian-Style Pickled Carrots and Diakon #CanItForward   Author: Marlene Baird Prep time:  Cook time:  Total time:  Save Print You will need a canning pot and rack filled with water to about ½ inch over the jar. Start getting this canning water hot but not boiling. Clean your jars with warm water. You can keep them warm in the oven while you are making the pickling process. The lids will need to be kept in warm water until ready to use. Ingredients 1 lbs large carrots, peeled ¾ lb diakon radish, peeled 2 cups water 2 cups white wine vinegar (5% acidity) 1 cup sugar ¼ cup Ball brand Salt for Pickling & Preserving 8 cloves garlic, crushed ¼ cup coriander seeds 1 (1 inch piece) of peeled and thinly sliced fresh ginger 8 small dried Japanese Style chiles Directions Cut the carrots and diakon into ⅛ inch thick julienne strips. If you have a mandoline it makes it so easy to slice. Bring the water, carrots, daikon, vinegar and sugar to a boil in a 6 quart stainless steel or enameled Dutch oven. In each jar, add 1 tablespoon coriander seeds, 2 chiles, 2 crushed garlic cloves, and ¼ of the ginger slices in the warmed jars. Pack the carrots and diakon into the jars leaving ½ inch head-space. Ladle hot pickling liquid over the vegetables, leaving ½ inch head-space. Remove air bubbles, wipe jar rim and center a lid on each jar. Apply the bands and adjust to fingertip-tight. Place jars in the canning water just as it's about to boil. Cover with the lid Process the jars for 10 minutes. Turn off heat. Remove the canning pot lid, life the jar rack up over the pot and let the jars stand 5 minutes. Remove jars onto a towel and let them cool. Wordpress Recipe Plugin by EasyRecipe 3.5.3208 As part of this campaign, I was provided products free of charge.  No other compen sation was provided.  All opinions expressed her are entirely my own. I was asked to participate in a fun and exciting event called International Can-it-forward day which is today, July 22 and is dedicated to canning. Canning is a fun process and the results make you feel rather accomplished.  I am sharing one of the recipes from their new cookbook “The All New Ball Book of Canning and Preserving.” Don’t you just love their new blue jars? There are quite a few essential tools needed for canning, but believe me, you will want to can over and over again.  The Ball cookbook provides you will all the information you need to know about canning and hundreds of fantastic recipes too.  There are 6 chapters, Water Bath Canning, Fermenting, Pressure Canning, Freezing, Dehydrating, and Curing or Smoking. I am rather obsessed with Vietnamese cuisine, so it was an easy decision for me to try my hand at pickling.  Pickling vegetables uses the water bath method of canning.  The Pickled Vegetables recipe that I tried is on Page 232 and on the next page is a recipe for Bahn Mi Sandwiches using the pickled carrots and diakon I just canned. If you want to see live canning demos throughout the day head on over to their Facebook page.  For every engagement received on the videos, whether it be a comment, like or share, the brand will donate $1 for a local charity.  How cool is that.?! Thank you for stopping by and have a great day. Marlene Share this:LinkedInGoogleEmailFacebookPinterestTwitterLike this:Like Loading...