Vietnamese Pickled Vegetables Food

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS (Đồ CHUA)

Steps:

• In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
• Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
• Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
• After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
• Drain the veggies from the water and carefully squeeze to remove the excess liquid.
• Transfer the veggies into the jar. Carefully compress into the jar.
• Pour the liquid into the jar to completely submerge the veggies. If the veggies aren't submerged, feel free to add 2-3 tbsp more water to completely submerge.
• Seal the bottle well then give the bottle a good shake (if you added more water)
• You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Steps:

• Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
• Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
• Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
• Screw on lids and refrigerate at least 1 hour before serving.

VIETNAMESE PICKLED VEGETABLES

Steps:

• Disinfect a 300ml jar with boiling water and let it air dry before using.
• Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt has dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.
• Arrnnge the vegetables inside a jar and pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course your taste). We leave ours for 24 hours at around 20°C for mildly pickled veggies.
• Store the vegetables in the fridge for up to 1 week.

VIETNAMESE PICKLED VEGETABLES

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.

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES

Steps:

• In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

PICKLED VEGETABLES-VIETNAM

Steps:

• slice vegetables into match stick strips.
• rub vegetables with salt to drain 1/4 of its volume of water.
• leave to drain.
• mix water, vinegar and sugar and add vegetables.
• let it sit for at least an hour before serving.