Vietnamese Style Cucumber Pickle Food

PICKLED CUCUMBER

Pickled Cucumber image

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

Ingredients

2 small cucumbers
1/3 cup rice vinegar
1 1/2 tablespoons sugar (6 teaspoons)
1/2 teaspoon salt
2 tablespoons water
2 green onions, finely sliced
2 fresh red chilies, deseeded and sliced (use asian style chillies)

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

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Spicy Vietnamese Quick Pickled Vegetables image

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

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

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

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