Spicy Vietnamese Quick Pickled Vegetables Recipes

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:

• 1. Place carrots, daikon and jalapeno rings in a bowl and sprinkle with 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss well, letting the vegetables soften for about 3 minutes. They are soft enough as soon as you can touch the ends of a daikon together without it breaking in half.
• 2. Put vegetables in a colander and rinse under cold water and drain well.
• 3. In a bowl or measuring cup, mix together 3/4 cup warm water, 3/4 cup rice vinegar and 1/4 sugar. Stir until sugar has dissolved.
• 4. Transfer softened vegetables into a clean pint jar and pour pickling liquid over them. Run an knife around the inside of the jar, pressing into vegetables to release air bubbles. Vegetables should be completely covered with liquid.
• 5. Store in refrigerator and let sit 24 hours before eating. The flavor improves with time and vegetables should keep in the fridge for months.