Vietnamese Quick Pickled Vegetables Food

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 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.

QUICK PICKLED VEGETABLES - VIETNAMESE STYLE

Steps:

• In a bowl, combine the vinegar, sugar, salt, and water. Mix with a whisk until sugar is dissolved.
• In a clean and sterile jar, put together the carrot, cucumber, and red onion. Pour the vinegar mixture until full.
• Cover and refrigerate for at least 3 hour before serving.

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.

QUICK-PICKLED VEGETABLES

Steps:

• Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
• Do Ahead
• Vegetables can be pickled 3 days ahead. Cover and chill.

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.

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.

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.