Pickled Vietnamese Veggies by
Source: Tik Tok - itsangusnyugen
Ingredients
Veggies of choice, any combination should be fine:
•carrots
•radish
•jalapeño
•cauliflower
•salt
Brine:
Equal ratio of (adjust to your preferences if desired)
•White vinegar
•Sugar
•Water
Instructions
•Prep veggies by cutting them into desired shape, any shape is fine. Julienne, match sticks, slices etc
•Submerge veggies in water with some salt and soak for 30 min to remove some of the sulfur smell from pickling.
•Drain and rinse veggies
•Squeeze out excess water from veggies and pack into container of choice (glass jar or Tupperware)
•Prepare brine by mixing equal parts white vinegar, sugar, and water (or your preferred ratio). Thoroughly mix and dissolve mixture as much as possible.
•Submerge veggies in the container with this liquid, they should be completely covered and ideally the veggies should be packed so that they take up most of the space in the container and the container is filled to the brim.
•Store container in the fridge and pickle at least overnight. These should keep for one month until expiring.
•Submerge veggies in water with some salt and soak for 30 min to remove some of the sulfur smell from pickling.
•Drain and rinse veggies
•Squeeze out excess water from veggies and pack into container of choice (glass jar or Tupperware)
•Prepare brine by mixing equal parts white vinegar, sugar, and water (or your preferred ratio). Thoroughly mix and dissolve mixture as much as possible.
•Submerge veggies in the container with this liquid, they should be completely covered and ideally the veggies should be packed so that they take up most of the space in the container and the container is filled to the brim.
•Store container in the fridge and pickle at least overnight. These should keep for one month until expiring.