Pickled Vegetables Vietnam Recipes
VIETNAMESE PICKLED VEGETABLES
These pickled vegetables are a sweet and spicy addition to Bahn Mi sandwiches and also Vietnamese noodle bowls. Credit for this recipe goes to seletsucre.com. You can easily half this and make only one jar. I have a julienne peeler, which you can purchase online. It make it so much easier! Cook time is marinating time. These will keep for months in the fridge, and they only get more flavorful with time.
Provided by Chef PotPie
Categories Vietnamese
Time P1DT15m
Yield 2 pint jars, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix carrots, daikon radish, and jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and daikon begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
- Rinse the vegetables with cold water and drain well.
- In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
- Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
- Store in the refrigerator, and let sit 24 hours before eating. The flavor improves with time, and the pickles should last for months.
Nutrition Facts : Calories 58.6, Fat 0.1, Sodium 229, Carbohydrate 14.5, Fiber 1.8, Sugar 11.9, Protein 0.6
VIETNAMESE QUICK-PICKLED VEGETABLES
Steps:
- Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.
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