This week I decided to try and recreate one of my favorite pickling foods, Vietnamese Do Chua. Which is mainly just pickled carrots and daikon used in Banh Mi's or as a condiment for rice and noodle dishes. But after going through my fridge i figured i can pickle other vegetables as well, before they spoil.....preservation right.
The Pickling Juice
For the this process I used a 1-2-2 recipe of 1 cup sugar to 2 cups vinegar to cups water. Put it in a pot and bring the juice up to a boil and stir so the sugar dissolves, then take off the heat and let it cool down. I is recommended to use rice vinegar or white vinegar for the pickling juice. So i use half and half for this batch.
For the this process I used a 1-2-2 recipe of 1 cup sugar to 2 cups vinegar to cups water. Put it in a pot and bring the juice up to a boil and stir so the sugar dissolves, then take off the heat and let it cool down. I is recommended to use rice vinegar or white vinegar for the pickling juice. So i use half and half for this batch.
As you wait for the juice to cool down, you can prepare the vegetables in the pickling containers of your choice.
Simply add the pickling juice to the vegetables and refrigerate for 2-3 days. Vegetables will last in the fridge for up to a month. The pickling is delicious, creating a nice sweet and sour flavor, with the crispness of the vegetables and a surprising subtle heat from the Thai chili's. If you don like heat don't add chili's. Next time i will try with all rice vinegar to see the difference in flavors. This is a must try... ENJOY! |