VIETNAMESE PICKLED VEGETABLES
Vietnamese Quick Pickled Veggies are pickled veggies with asAsian twist. They are a great condiment or side. This recipe is AIP, Paleo andVegetarian.
Provided by Beth Chen
Categories Condiment
Time 1h30m
Number Of Ingredients 7
Steps:
- Put vinegar, water, honey and salt into a large bowl and whisk until the honey is dissolved.
- Add carrots, daikon, cucumbers and toss to combine.
- Cover and refrigerate for at least 1 hour or up to several hours before serving.
Nutrition Facts : ServingSize 1 cup, Calories 109 kcal, Carbohydrate 24 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 333 mg, Fiber 2 g, Sugar 21 g
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON
Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.
Provided by Melissa Clark
Categories lunch, sandwiches, main course
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
- Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
- Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
- Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
PICKLED CUCUMBER
A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator
Provided by Jubes
Categories Vegetable
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
- In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
- Add all ingredients and mix.
- Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
- Refrigerate and use as required.
Nutrition Facts : Calories 209, Fat 1.1, SaturatedFat 0.3, Sodium 1188.7, Carbohydrate 50.9, Fiber 5.1, Sugar 34.4, Protein 6.2
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- In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.
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