I love making this pickle. It's simple, quick and great for carrots, any kind of radish or cauliflower. Carrots and radishes are usually thinly sliced or julianned for this recipe, whereas cauliflower is broken up into small clusters. The pickle takes only 6 to 24 hours to steep and will last for up to a month in the fridge (depending on what vegetable you're using). It's traditionally Vietnamese and customarily served alongside salads, grilled meats and in sandwiches.
Here is a recipe for the brine. You can multiply the measurements to suit the amount of vegetable you're pickling. Also, I'm sure it would be good for other types of vegetables as well.
Quick-Pickle Brine Recipe:
2/3 cup of white vinegar
1/2 cup of lukewarm water
1/4 cup of sugar
1/2 teaspoon of Thai chili paste or chopped fresh chilies (optional)
Stir all ingredients together until the sugar dissolves. Add the vegetables and steep at room temperate for a couple of hours, then place in the fridge. Make sure that your vegetables are completely submerged in the brine.
Note: When pickling radishes, you sometimes get a powerful whiff of odor when you open the pickle jar or tub. This does not mean that the pickle has gone bad, but is due to a chemical reaction between the radish and vinegar. The smell will dissipate when the pickle is aired out for a few minutes.
Oh Thomas..I am so making this. I am week One into my vegetarian quest. Already feel better. And have been on the internet today looking for veggie ideas.Checked my blog..and BOOM ! there it was ! How weird is that?
ReplyDeleteThis looks terrific ! Tried the veggie thing last winter and only lastest 17 days.
Wish me luck !
Kary
The photography on your blog is gorgeous. I think I gained five pounds from looking at your pie, so I'm glad today's post isn't fattening. My refrigerator is filled with pickled veggies, we need to start eating them! My kids like the refrigerator pickles better than canned, as a bit of the fresh vegetable flavor comes through.
ReplyDeleteGlad you found some way to use your radishes!
ReplyDeleteHey, where do you get the garlic that you plant in Fall?
Great photos as always!!
NENR - I ordered my garlic from Seed Savers Exchange, a couple of Heirloom varieties. I wanna going to see what the farmer's markets had to offer but forgot. Maybe next year.
ReplyDeleteOooooh this looks FAB - must try it with some of the carrots I have been wondering what to do with! BTW found your blog after reading your post at the Co-op
ReplyDeleteYes! More banh mi coming up!!!
ReplyDeleteYou love making pickles and i love eating pickles. I like this pickle and i am definitely going to try this. I like lemon and onion pickles too. Its so delicious.
ReplyDelete