vietnamese pickled vegetables recipe – use real butter (2024)

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:

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

vietnamese pickled vegetables recipe – use real butter (2024)

FAQs

What is the ratio 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!).

Know More ›

How do you pickle vegetables safely? ›

Make brine: In a mixing bowl, whisk together water, salt, honey and cider vinegar until salt and honey are dissolved. Stir in mustard if using. Make pickles: Stuff clean pint jars with prepped vegetables and your choice of seasonings, spices and herbs. Pour in brine to cover.

Tell Me More ›

What is the most important ingredient in pickling vegetables? ›

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.

Explore More ›

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.

Keep Reading ›

What is the most important ingredient in pickling? ›

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.

Keep Reading ›

What are the two main ingredients needed to pickle something? ›

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.

Learn More ›

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.

Get More Info Here ›

What to avoid when pickling? ›

In terms of herbs, don't limit yourself to dill! Mint, basil, or anything that's overtaking your garden will be great. Also, think twice before using red wine vinegar to pickle: It'll turn all your vegetables pink. Some vegetables, like crunchy carrots and okra, should be boiled a little before pickling.

What should you not do when pickling? ›

Key rules in pickling to remember:

Never alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity.

Tell Me More ›

Is it OK to eat pickled vegetables every day? ›

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

See Details ›

How to make pickled vegetables step by step? ›

To make a 1 pint jar of pickles, combine 1-cup white vinegar and ½ cup of water with 1-tablespoon sugar and ½ tablespoon of salt. Bring brining vegetable mixture to a boil and cook 3 minutes or until dry ingredients have dissolved. 3. Pack for pickling.

Learn More Now ›

What is the 321 method of pickling? ›

Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar. Once you start making quick pickles, you can adjust the ratio according to your own taste.

What is the best method of pickling? ›

Pickling is most often accomplished by canning produce in a vinegar-brine, most often using the water bath canning method, or by wild fermentation, using fermentation equipment like a pickling crock or a fermentation kit like the Perfect Pickler.

Show Me More ›

What is the healthiest pickled vegetable? ›

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.

Read On ›

Are pickled vegetables as healthy? ›

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.

Learn More ›

What are the underrated pickled vegetables? ›

Pickled beets are an underrated vegetable that deserves more love! They have tons of flavor and antioxidants, and their sweetness pairs well with spicy, crunchy arugula.