Sichuan Cucumber Pickles Vietnamese Quick Pickles Recipes
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick 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, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
VIETNAMESE STYLE CUCUMBER PICKLE
A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld.
Provided by rach1031
Categories Vegetable
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.
Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 4245.1, Carbohydrate 11, Fiber 1.2, Sugar 5.3, Protein 4.1
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
SMACKED CUCUMBER PICKLES
These Sichuan pickles are broken into pieces, then tossed in a tangy soy, vinegar and chilli oil dressing - a refreshing accompaniment to rich Asian main courses
Provided by Jennifer Joyce
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Using a rolling pin or cleaver, smack the cucumber so it splits. Rip into 2.5cm pieces, tip into a bowl with all the ingredients and 1 tsp salt, and toss together. Try with Pork shoulder braised in black vinegar (see Goes well with.)
Nutrition Facts : Calories 40 calories, Fat 2 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
QUICK & SPICY ASIAN PICKLES
Provided by Jennifer Rubell
Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.
AMAZUZUKE (QUICK VINEGAR PICKLES)
Steps:
- Sterilize eight ½-pint (240 ml) mason jars.
- Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.
- Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.
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