Dưa chưa/Đồ chua – Vietnamese Pickled Vegetables
Dưa chua - Vietnamese Pickled Vegetables
By Published: January 13, 2013
- Prep: 30 mins
- Yield: 10 Servings
This colorful, crunchy, sweet and sour pickle goes perfect with any meat or sausage dishes.
Ingredients
- 2 small carrots carved and sliced into 1/2 inch (1cm) thick flowers
- 1 small head cauliflower cut into small florets
- 1/2 cup Asian shallots peeled
- 1/2 Cucumber deseeded and cut into 1/4 inch (1cm) thick slices
- 5-10 hot chili peppers
- 2-3 large garlic cloves de-cored and thinly sliced
- 1 tbsp salt
- 1 cup sugar
- 2 cup water
- 2 cups rice/wine vinegar 5%
Instructions
- Combine all vegetables, add salt and toss well. Set aside for at least 30 minutes.
- To make the brine, combine the vinegar, sugar and water. Stir to dissolve the sugar.
- Rinse and drain the vegetables. Put them in a glass or plastic container together with garlic, shallot and chili. Add enough brine to cover. Cover tightly and keep in a cool place. Ready to serve in 2 days. The pickles will keep for about 2 weeks in the refrigerator.
Currently, you can order Helen’s cookbook on amazon or you can order items that Helen often uses in the kitchen.
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