Description
Vietnamese Pickled Vegetables offer a vibrant combination of crunchy radishes, carrots, and chillies preserved in a sweet and tangy pickling liquid. This quick and easy recipe creates a flavorful addition to Asian-inspired salads, sandwiches, burgers, stir-fried noodles, or rice dishes, providing a refreshing and zesty side that can be enjoyed for up to a week.
Ingredients
Vegetables
- 4 radishes, thinly sliced
- ½ chilli, thinly sliced
- 1 small carrot, julienned
- 1 garlic clove, peeled, whole
Pickling Liquid
- 30 ml rice vinegar or white wine vinegar
- 20 g caster sugar
- 90 ml water (add more if needed to fully submerge vegetables)
- ¼ teaspoon salt
Instructions
- Prepare the jar: Disinfect a 300ml jar by rinsing it with boiling water and letting it air dry completely before use to ensure a clean environment for pickling.
- Make the pickling liquid: In a bowl, mix the rice or white wine vinegar, caster sugar, water, and salt until the sugar and salt dissolve completely. Optionally use warm water to speed up dissolving, then refrigerate the liquid to chill it before adding vegetables. This cold brine helps maintain the vegetables' crunchiness.
- Pack the vegetables: Arrange thinly sliced radishes, carrot julienne, sliced chilli, and whole garlic clove inside the prepared jar, distributing them evenly.
- Pickle the vegetables: Pour the chilled pickling liquid over the vegetables until they are fully submerged. Leave the jar at room temperature (around 20°C) to ferment for approximately 24 hours for mildly pickled vegetables. Adjust fermentation time based on desired acidity and kitchen temperature.
- Store and enjoy: After fermentation, store the pickled vegetables in the refrigerator where they will keep well for up to 1 week, ready to enhance your meals with tangy crunch.
Notes
- Using cold pickling liquid is key to preserving the crisp texture of the vegetables.
- The fermentation time can be adjusted between 1 to 2 days depending on your taste preference and ambient temperature.
- Add more water to the brine if necessary to fully submerge the vegetables to prevent spoilage.
- Keep the jar clean and fully submerged to avoid mold during pickling and storage.
- Use a glass jar with a tight-fitting lid for best preservation results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Pantry Ingredients, Side Dish
- Method: No-Cook
- Cuisine: Vietnamese
