Pickled Spring Onions Cu Kieu Recipes

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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

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

PICKLED SPRING ONIONS - {CU KIEU} RECIPE



Pickled Spring Onions - {Cu Kieu} Recipe image

Provided by á-170456

Number Of Ingredients 5

1 pound spring onions, white part only
2 cups vinegar
1/2 cup palm sugar
2 tablespoons salt
5 shallots diced

Steps:

  • Dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1 1/2 hours) or until semi-dry. Place in a sterilized glass jar. Boil the vinegar, sugar and salt; allow to cool. Pour liquid into the jar to cover the onions. Marinate for 3 days. Will last for 2 to 3 weeks refrigerated. This recipe yields 4 servings.

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