I’ve never pickled before, and I’ve been kind of afraid to. I really don’t like the taste of sandwich pickles, and the prominent taste of dill grosses me out. But I love vinegar and could literally drink it by the glass. When I found this recipe by Use Real Butter I knew that it would be the perfect way to start pickling.
The light and tangy rice wine vinegar isn’t overpowering at all, and I think it would taste really delightful with a couple small pieces of ginger thrown into the jar for good measure. These taste great on their own as a snack, tucked in a sandwich, or sprinkled over top of a brothy soup like miso. I’ve adapted the recipe so it makes one standard mason sized jar, but it’s easy to scale up or down if you go through them faster than we do. The hardest part was finding the daikon, which was labeled differently in Chinatown. I discovered upon munching that it was just a large radish, so you can substitute your standard radishes if you’d like. It’s really very flexible.
Quick Vietnamese Pickled Veggies
- 1/2 a large English cucumber, julienned and seeds taken out (and eaten)
- 3 small carrots, julienned
- 1/3rd of a daikon raddish, julienned
- 2 tsp sea salt
- 1/2 cup unseasoned rice wine vinegar + extra for drinking on the side.
- 1/2 cup sugar
- 1/2 cup water
- Prepare all the vegetables and then cram them all in your mason jar.
- Dissolve the sea salt and sugar in the water, and add the rice wine vinegar.
- Pour the liquid over the veggies, crank on your jar lid and pop in the fridge.
- In five days you have deeelicious pickled veggies for stuffing in sandwhiches, sprinkling on soup, or munching in your spare time.