Vietnamese Style Cucumber Pickle 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

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS



Vietnamese Pickled Daikon Radish and Carrots image

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

4 cups warm water
¾ cup rice vinegar
3 tablespoons sugar
2 tablespoons salt
½ pound carrots, julienned
½ pound daikon radish, julienned

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

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)



Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua) image

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Provided by Huy Vu

Categories     Sides

Time P3DT20m

Number Of Ingredients 7

1/2 lb daikon radish
1/2 lb carrots
1 tbsp salt
1/2 c boiling water
5 tbsp granulated white sugar
filtered room temp. water
4 tbsp distilled vinegar

Steps:

  • Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  • In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
  • Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
  • Add to jars, filling almost to the top.

Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving

HOW TO MAKE KOREAN PICKLED CUCUMBER: A RECIPE



How to Make Korean Pickled Cucumber: A Recipe image

This cucumber pickle recipe takes 20 minutes, and the sweet and salty flavor makes it a perfect side. Use small Korean cucumbers for the best crunch.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Salad

Time 25m

Yield 4

Number Of Ingredients 4

4 small Korean or kirby cucumbers*
3 tbsp. sugar
1 tbsp. salt
1/4 cup vinegar

Steps:

  • Gather the ingredients.
  • To make the dish, you'll need to begin by cutting cucumbers into either uniform strips or round slices. You can use mandoline for thinner strips, if you'd like.
  • Next, you should sprinkle the cucumbers with sugar and salt and toss gently to combine.
  • Once the cucumbers have been sprinkled, add vinegar. You need to stir it to make sure all of the cucumbers are coated.
  • Once you've completed this step, let the cucumbers sit for about 20 minutes before serving them to your guests. If you've adjusted any of the ingredients, you may want to taste test one of the cucumbers yourself to make sure the flavor is exactly how you like it. If you're cooking the dish for your family, have a spouse or child try one of the cucumbers and let you know what they think about the seasoning.

Nutrition Facts : Calories 63 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1748 mg, Sugar 12 g, Fat 0 g, ServingSize Servings 4, UnsaturatedFat 0 g

VIETNAMESE-STYLE CARROT AND DAIKON PICKLES



Vietnamese-Style Carrot and Daikon Pickles image

adapted from Eating Local by Janet Fletcher Since I only had carrots growing in my garden and no daikon, I simply replaced the daikon half with carrots. Use any ratio you wish for the pound of veggies. Next time, I'll have to try just pickling daikon!Makes about 1 lb. of pickles.

Provided by Todd + Diane

Categories     Appetizer     Side Dish     Snack

Time 1h30m

Number Of Ingredients 6

1/2 pound daikon (, peeled)
1/2 pound large carrots (, peeled)
1 teaspoon kosher salt ( or sea salt)
1 cup unseasoned rice vinegar
3 Tablespoons sugar (, or to taste)
1 cup water

Steps:

  • Wash daikon and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Pat dry.
  • In bowl, mix vinegar, salt, sugar and water until the sugar dissolves. Add the carrots and daikon to the mixture and let marinate for at least 1 hour before serving.
  • For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.

Nutrition Facts : Calories 40 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 318 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

QUICK RICE VINEGAR CUCUMBER PICKLES



Quick rice vinegar cucumber pickles image

These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!

Provided by Caroline Phelps

Categories     Condiment

Time 5m

Number Of Ingredients 5

1 English cucumber (cut into 1/8-inch thick slices) or 2 Japanese cucumbers
1/4 cup water
1/4 cup rice wine vinegar
2 teaspoon kosher salt
2 tablespoons granulated sugar

Steps:

  • In a bowl, mix the water, vinegar, salt and sugar.
  • Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 41 calories, Sugar 8.9 g, Sodium 1551.1 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 0.2 g, Protein 0.2 g, Cholesterol 0 mg

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

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

VIETNAMESE QUICK-PICKLED VEGETABLES



VIETNAMESE QUICK-PICKLED VEGETABLES image

Categories     Vegetable

Yield 4-6 people

Number Of Ingredients 9

1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 carrots, thinly sliced
2 Thai bird or serrano chiles , stemmed and quartered lengthwise
1 (1/2-inch) piece ginger, peeled and thinly sliced
1 large daikon, peeled and thinly sliced
1/2 English seedless cucumber, thinly sliced
1/2 red onion, thinly sliced

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 STYLE CUCUMBER PICKLE



Vietnamese Style Cucumber Pickle image

A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld.

Provided by rach1031

Categories     Vegetable

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

2 large cucumbers, peeled, seeded and cut into large dice
3 green onions, chopped small
3/4 cup of vietnamese-style fish sauce (Nuoc Mam)
3 limes, juice of
1 tablespoon of fresh minced cilantro
1 -2 teaspoon chili-garlic sauce (Tuong Ot Toi Vietnam)

Steps:

  • Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.

Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 4245.1, Carbohydrate 11, Fiber 1.2, Sugar 5.3, Protein 4.1

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