Recipe: vietnamese pickled vegetables
When Jeremy and I were a young couple, we would on rare occasion have dessert for dinner and giggle to one another that this was a perk of being an adult. I defined adult by age. I had no idea what adulthood really meant. I didn’t know loss. I didn’t know illness. I didn’t know that people would disappoint in times of crisis. I also didn’t know that there were those who would carry me through the toughest days with their love and support.
seek the rainbow in the storm
Today, I try to walk through life ever-present… to appreciate the beautiful moments be they the hug of a small child, an exquisite landscape, tucking my hand into Jeremy’s back pocket as we walk, hiking into the mountains, stroking Kaweah’s soft floppy ears, sharing a meal with a friend.
at dinner with jennie in sonoma valley (november 2009)
Sometimes beauty arises where you least expect it – like all of the peanut butter pies that the food blogging community posted per Jennie’s modest request after her husband tragically passed away two weeks ago. Or in this, my favorite tribute to Jennie and Mikey by my dear friends Todd and Diane.
a fund for jennie
Thanks to the efforts of Shauna and Maggy, we can offer some longer term support. Maggy, Erika, and Aimée have launched Bloggers without Borders and one of their first assistance projects is a fundraiser for Jennie and her girls. Many bloggers are participating by holding auctions and sharing the news. As part of this blogging community and as Jennie’s friend, I’m doing my small part to help and to get the word out.
I’m sort of raffling off two of my 12×18 inch photographs (matted to 18×24 inches, all archival materials) to two winners who will be drawn at random. I say sort of because it’s one ticket per person, but you are of course welcome to donate more than the cost of a ticket if you are so inclined. It’s about helping Jennie more than anything else.
Here are the rules:
1) To enter, donate a minimum of $10 to Bloggers without Borders (donate via the button below) AND leave a comment on this post sharing what you find beautiful in life.
2) This raffle is open to everyone.
3) One entry per person, please.
4) Deadline to leave a comment is 12:00 pm (noon) extended to midnight, Mountain Daylight Time on Monday, August 29, 2011.
5) Winners will be chosen at random from the comments and verified with Bloggers without Borders.
6) The winners are to select a photo of their choice.
7) The photos will ship anywhere (at my cost).
Or if you want to donate, but don’t want to enter the raffle – that’s perfectly fine too! Either way, thank you for your kindness and your generosity.
click this button to donate to a fund for jennie at bloggers without borders
a few of the photos the winners can choose from
There is a recipe too since these wonderful people and this incredible community are a part of my life because of food. In fact, I wouldn’t have known about nor made this recipe if Diane hadn’t introduced me to banh mi, the delectable sandwich of her people made with baguette, pâté, cilantro, a protein (pork, ham, etc.), pickled carrots and daikon, cucumber, and mayonnaise. I determined that I needed those pickles. So I made them myself a while back (as you can tell from the henna tattoos on my hand). [NOTE: I pickled cucumbers with the daikon and carrot, but I don’t add cucumbers anymore because their excess liquid dilutes the pickling power too much.]
typically daikon and carrots, but i added the cucumbers too
julienne
Surely there is a connection between my love of pickles and my love of sandwiches seeing as they keep one another company. I’m discovering that pickling vegetables is not only quick and easy, but a lovely homemade treat to enhance my sandwich experience.
mixing the vinegar with the sugar and salt
pouring the liquid over the vegetables
Diane’s recipe said something about best results and waiting five days. Heck with that, I was too impatient when I had all of the components for banh mi, so I waited an hour… and it was awesome! These pickles are tangy and sweet with just the perfect crunch (Diane and I are fans of crunchy food – we have entire discussions about this). I think my next attempt will have to be these Vietnamese caramelized pork belly banh mi. I just drooled on my desk. That’s embarrassing…
ready, set…
…savor
Vietnamese Pickled Vegetables
[print recipe]
from White On Rice Couple
1 lb. daikon, peeled and julienned
1/2 lb. carrots, peeled and julienned
1 cup unseasoned rice vinegar
or white vinegar
1/4 cup sugar (or more, to taste)
2 tsps kosher or sea salt
1 cup water
Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I was too impatient and cracked them open after an hour – they were great).
August 22nd, 2011: 9:07 am
filed under asian, good cause, pickles, recipes, savory, sweet, vegetables
FAQs
The actual process of pickling takes as little as 10 minutes. Then you should allow your pickles to rest in the refrigerator for a minimum of 2 hours before serving. Although for best flavor, let them brine for 24 hours before serving.
What makes vegetables pickled? ›
Pickling, broadly defined, is the use of brine, vinegar or a spicy solution to preserve and give a unique flavour to a food adaptable to the process. Numerous vegetables and fruits can be pickled not only to preserve them but also to modify their flavour.
What to eat with do chua? ›
These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight. For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup.
How to long term pickle vegetables? ›
For easy pickling, put the jars in the refrigerator. The vegetables will be ready in two weeks and will keep for at least 4 months. If you want to preserve your pickled vegetables longer, you will have to process your jars in simmering water following the same steps involved in preserving strawberries.
Is it OK to eat pickled vegetables every day? ›
While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.
What is the best vinegar for pickling vegetables? ›
For cucumbers, radish, and carrots, we like distilled white. For red onions, we prefer red wine vinegar for a pop of color and vibrant flavor. And for spicy pickled cauliflower (escabeche), we prefer a mix of distilled white vinegar and apple cider for an extra tangy kick.
What is the most important ingredient in pickling vegetables? ›
Vinegar: Use white distilled or cider vinegars of 5% acidity. Any kind of vinegar with unknown acidity should not be used. White vinegar is usually preferred when a light color is desirable. The level of acidity in a pickled or fermented product is as important to its safety as it is to taste and texture.
Do you have to boil vinegar before pickling? ›
The Process
Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.
What is the 321 method of pickling? ›
An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.
What to eat with Vietnamese pickled carrots? ›
Pickles are an essential part of Vietnamese food! These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They're served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!).
If you can't find daikon, red radishes taste great here too. And if you're sensitive to spice, go easy on the jalapeño. Spicy mayo – A banh mi essential!
Is daikon good for you? ›
Daikon radishes are without a doubt a super-vitamin source. They give a variety of crucial vitamins, minerals, and health benefits. From aiding in weight loss and boosting liver function to controlling blood pressure and lowering diabetes risk, these adaptable veggies can do wonders for our health.
Can you eat too many pickled vegetables? ›
As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions. Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.
What are the best vegetables to pickle? ›
Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...
Can you pickle with just vinegar? ›
Vinegar-based pickles are the most common form of pickling. Cut vegetables are submerged in just boiled vinegar brine. This process destroys the natural culture and rich enzymes. The acidic nature of denatured vinegar does the preserving.
How long do you let pickled peppers sit before eating? ›
If you plan to use your peppers right away, put the jars into the fridge for two days and start eating! If you want to hold on to you peppers longer, you will want to can them. Place your newly packed jars into a canning pot filled with boiling water. The water should sit 1 inch above the jars.
How soon can you eat pickled carrots? ›
The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Does pickled vegetables go bad? ›
Pickles can go bad, but even so, they are rarely a cause for food safety concerns. Try and use up your pickles within three months of purchase, if you can. And be on the look out for any off colors, tastes, smells or textures—let your senses be your guide!
How long before pickled cucumbers are ready to eat? ›
Top the cucumbers with a few stacked lids or a resealable plastic bag filled with extra brine to keep them submerged. Place the airlock on top and secure it to the jar with the band. Store in a cool area (between 60 and 75F [15 and 24C]) for 3 to 5 days, or until the cucumbers taste like pickles.
Recipe: vietnamese pickled vegetables
