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
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, ...
What are the proportions for pickling? ›
The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).
How do you pickle vegetables safely? ›
For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.
What is the difference between quick pickles and regular pickles? ›
Refrigerator pickles, or quick pickles. These guys aren't shelf-stable (meaning that they need to stay chilled in the refrigerator rather than at room temperature), and they won't last as long as canned pickles, but then again they don't need to because they are so delicious, crisp, and versatile.
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.
Which vinegar is best for pickling vegetables? ›
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.
What is the most important ingredient in pickling? ›
Two components of the pickling process, acid and salt, are key participants in the preservation of perishable products. Acid, which may be added directly or produced through microbial conversion of indigenous sugars to acids, will lower the pH of the product and inhibit spoilage microorganisms.
What is the basic pickling formula? ›
Use this BA-endorsed formula as a brine base for pretty much everything: Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan.
What are the two main ingredients needed to pickle something? ›
Key ingredients include fruits or vegetables, water, salt, vinegar (optional), and flavorings like herbs and spices. For fermentation, produce is submerged in a saltwater brine and left to ferment at room temperature. For quick pickling, produce is submerged in a vinegar-based brine and stored in the refrigerator.
What to avoid when pickling? ›
"Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy. If you just use vinegar in your brine, it will be way too sharp, warns Perry.
Key rules in pickling to remember:
- Never alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity.
- Use only research tested recipes.
- To prevent the growth of botulinum bacteria, you must have a minimum, even level of acid throughout the prepared product.
Do not use recycled commercial jars or old-style home-canning jars. They can break in the canning process. Use new jar lids for a tight seal. To avoid rust, screw bands should be removed from processed jars that are stored.
What is the most popular pickle? ›
Dill pickles are the most commonly known pickle type. Dill pickles include vinegar, pickling salt, and dill in its brine, whether it be fresh, dried, or in seed form. Dill pickles can also be prepared to be Kosher certified.
What pickles are best for pickling? ›
Pickling Cucumbers – A Natural First Choice. Your first choice is likely pickling cucumbers, the most widely known being the “Kirby” type. There are MANY excellent varieties to choose from.
What pickles do McDonald's use? ›
McDonald's uses dill pickles in their burgers including in the Big Mac®.
What is the healthiest pickled vegetable? ›
Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.
Are pickled vegetables as healthy? ›
When fruits and vegetables are pickled, they retain most of their nutrients, including vitamins, minerals, and antioxidants. This means that by consuming pickled fruits and vegetables, you can easily incorporate nutrient-rich foods into your diet.
Are pickled vegetables as good for you? ›
Did you know that pickled and fermented foods are actually really good for you? Not only are they delicious but they're packed full of minerals, vitamins and good bacteria.
What is the most popular pickled food? ›
In western culture, cucumbers are the most commonly pickled food, followed by cabbage and eggs. Napa cabbage is frequently used for kimchi, a popular South Korean pickling, and Japanese Nattō is made with soybeans. Mostarda is an Italian pickling made with fruits like figs, plums, or pears.
Recipe: vietnamese pickled vegetables
