Pickled Asian Vegetables Food

PICKLED VEGETABLES

Steps:

• First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.
• Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divded between two jars if necessary. Make sure that the vegetables are packed tightly.
• Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.
• Heat the mixture to boiling over medium high heat. Then, remove from heat.
• Pour the pickling brine over the vegetables.
• Cool the mixture to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavor.

QUICK PICKLED VEGETABLES

Steps:

• Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

PICKLED ASIAN VEGETABLES

Steps:

• In a saucepan add rice vinegar, sugar and salt bring to a boil. Remove from heat and cool to room temperature.
• In a large mixing bowl add all of the ingredients and combine with vinegar mixture together. Place into a plastic container and cover and place into the refrigerator for the next 2 days.