HOW TO MAKE BEST PICKLED RADISH & CARROTS /ATCHARANG LABANOS/DAIKON |By Jenny🇵🇭🇮🇹

Magandang Buhay Everyone😘 In today's video I will show you my version of Atcharang labanos or pickled radish. Enjoy! "This dish is really popular in the Philippines and is often served as dish for fried or grilled food. Atchara originated from Indian achar, which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei." Disclaimer: I am not a professional chef, I didn't do any cooking or baking course. It's just my passion, something I enjoy doing. Ingredients: 100g Yellow bell pepper 100g Red bell pepper 100g Green bell pepper 600g Grated daikon (grated lenght-wise using the big holes of the grater) 400g Grated carrots 200g Carrots cut into flowers 4 Garlic cloves 1/4 cup Ginger 1 tbsp Pepper (it's better white for the aesthetic) 3 1/2 cups Vinegar 1 cup Pineapple tidbits 3 1/2 cups White sugar (brown is ok too) 1 cup Canned pineapple juice 1 tsp Iodized salt Bay leaves (optional) Raisins Rock salt for the daikon (see notes about washing the daikon) NOTE: I soaked the carrots cut flower-like in the vinegar overnight to make them softer. I cut more red bell pepper to give the atchara some color. You can also use a bit of turmeric if you have it. Canned pineapple juice already has preservatives so it will help the atchara preserve it better. You can cut the ginger thinly but in my case I chose to cut it bigger for those who doesn't like eating it. Same with the garlic. I didn't put onion because of its smell. The raisins will enhance the flavor of the atchara. I also used a small mortar to pound the ginger and garlic to better release their juices and flavor when we will put them in the mixture. Remember to sanitize the jars in a boiling and salted water. Use proper jars only, those suited for pickling food. You can also cut the daikon manually. Add 4 tbsp salt then squeeze the grated radish to eliminate the juice. After straining the daikon, add 3 tbsp of salt again and a bit of water and let it soak. After squeezing it for the 2nd time, wash it thoroughly to eliminate the saltiness. Grate the carrots lenght-wise also using the big holes of the grater. When doing the pickling solution keep the fire off because you can't stir the vinegar while cooking or it will lose it's purpose (whatever dish you are making). So mix the pickling solution FIRST and with the FIRE OFF. The sequence is: VINEGAR, SUGAR, GINGER, GARLIC, BAY LEAVES (optional), RAISINS, PEPPER, PINEAPPLE JUICE. Only AFTER mixing these ingredients you can cook it but NO STIRRING WHILE COOKING. At boiling point wait 10-12 mins then taste it. If the solution is ready, meaning that the vinegar is cooked, turn off the stove and put the vegetables. You can also use 3-4 kg green papaya instead of the radish using this recipe. Let it cool before putting in the jar. I usually let it cool overnight but 3 to 5h is enough. 63rd done! Tune up for more tutorial videos🥰 Thank you for watching! ♡ Don't forget to like, comment and share. And also to subscribe and click the notification bell for you to be updated. 😊 FACEBOOK PAGE:   / jennysdelicaciesofficial   INSTAGRAM ACCOUNT: https://instagram.com/jenny_delicacie... #ATCHARANGLABANOS #PICKLEDRADISH #SIDEDISH #PINOYFOOD #JENNYDELICACIES #CHANNELFORACAUSE SHINING with . Faith,Love,Believe,Courage,Strength🥰😍😘