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![vietnamese pickled vegetables recipe – use real butter (2) vietnamese pickled vegetables recipe – use real butter (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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)![vietnamese pickled vegetables recipe – use real butter (3) vietnamese pickled vegetables recipe – use real butter (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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![vietnamese pickled vegetables recipe – use real butter (4) vietnamese pickled vegetables recipe – use real butter (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
a few of the photos the winners can choose from![vietnamese pickled vegetables recipe – use real butter (5) vietnamese pickled vegetables recipe – use real butter (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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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![vietnamese pickled vegetables recipe – use real butter (14) vietnamese pickled vegetables recipe – use real butter (14)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
julienne
![vietnamese pickled vegetables recipe – use real butter (15) vietnamese pickled vegetables recipe – use real butter (15)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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![vietnamese pickled vegetables recipe – use real butter (16) vietnamese pickled vegetables recipe – use real butter (16)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
pouring the liquid over the vegetables
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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…![vietnamese pickled vegetables recipe – use real butter (18) vietnamese pickled vegetables recipe – use real butter (18)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
…savor
![vietnamese pickled vegetables recipe – use real butter (19) vietnamese pickled vegetables recipe – use real butter (19)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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
These Vietnamese-style 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, barbecued meats, fish tacos, etc.
How long are pickled vegetables good for responses? ›
"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.
How long before eating pickled vegetables? ›
Because you're not canning them, you don't need to gently tap the jars to get rid of air bubbles. Refrigerate them for at least 24 hours before serving. (Refrigerate okra and turnips for at least 1 week before serving.) Pickled veggies will keep in the refrigerator for up to 1 month.
What vegetable pickles are the best? ›
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 eat pickled vegetables everyday? ›
Aim to have between two tablespoons and ¾ cup of pickled vegetables per day, Hutkins says. That's the range eaten in studies showing health benefits. If you load up on more, you could get yourself in a pickle with your doctor.
Are pickled vegetables good for your stomach? ›
Pickles are also high in particular types of fibre that feed beneficial gut bacteria, acting as prebiotics – food for the probiotic gut bacteria. Studies have shown that adding fermented vegetables to your diet may help with digestion and manage symptoms of constipation and diarrhoea3.
What happens if you eat too much pickled food? ›
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.
Should you refrigerate pickled vegetables? ›
Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp. Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too.
How do you know if pickled has gone bad? ›
(The brine might be cloudier, or the pickles much softer). Surface mold or a bad smell are additional signs the pickles should be thrown out. The fizzy brine I experienced, Smith says, was likely a sign of microbial growth.
What kind of vinegar is best for pickles? ›
Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.
THE HEALTH BENEFITS OF FERMENTED FOODS
Ideal foods and drinks such as fermented tea like kombucha tea, fermented vegetables like kimchi, sauerkraut, pickles, or other fermented vegetables may reduce inflammation. Incorporating naturally fermented foods into your diet is important for the health of your gut.
Do you rinse pickled vegetables? ›
As the vegetables swim in salt, some moisture is drawn from the tissues, which helps to preserve crisp texture through the pickling process. I use sea salt, and then rinse the vegetables in cold water several times to remove excess salt when the soaking time is up.
What is the 321 method of pickling? ›
3-2-1 pickles 3 parts vinegar 2 parts water 1 part white sugar Peel your pickling onions and heavily salt them. Leave them uncovered in the fridge over night to sweat. In the morning rinse them off and pop them into a sterile, airtight jar and add your sugar and vinegar.
What are the healthiest pickled vegetables? ›
Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.
Do I have to boil vinegar for pickling? ›
You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together.
What do you eat Danmuji with? ›
It's most commonly eaten inside kimbap (which is a Korean rice roll wrapped with nori), and as a side dish for noodle dishes like jjajangmyeon (Korean black bean noodles). You can find yellow versions (which is the most popular kind) and it's also available in white (or in the natural color of the radish).
What do you eat tsukemono with? ›
Tsukemono are Japanese pickled vegetables. They are often served with rice as a condiment or in bars with drinks. (pickles make people thirsty!) All sorts of vegetables can be made into tsukemono, including baby eggplant, cucumbers, or even chayote squash, but one of my favorites to make is Daikon radish.
What is the best way to eat pickled vegetables? ›
How to serve/eat pickled veggies? Enjoy them by themselves, use them in salads, on sandwiches, on bowls, as a side to any meal, with fries, on charcuterie boards or snack boards, or even alongside eggs! Pickles even work great on pizza, tacos, and lettuce wraps!