Vietnamese Style Cucumber Pickle 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
PICKLED CUCUMBER
A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator
Provided by Jubes
Categories Vegetable
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
- In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
- Add all ingredients and mix.
- Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
- Refrigerate and use as required.
Nutrition Facts : Calories 209, Fat 1.1, SaturatedFat 0.3, Sodium 1188.7, Carbohydrate 50.9, Fiber 5.1, Sugar 34.4, Protein 6.2
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
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
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