Summer is never complete without these refreshing crunchy pickles! And they are so easy to make. It’s such a versatile side dish – serve it as side dish to summer BBQ, top your rice noodle salad, add them inside your sandwich, hotdog, burger…. 🙂

Use any vegetable you have in the refrigerator. Even cauliflower and zucchini too. The classic vegetables that are used in these Vietnamese-style pickles are daikon radish and carrots. But today I’m using cabbage. If you’re a fast chopper, this recipe will take you 15 minutes!

Ingredients (yields about 2x1Litre jars)

  • 2 carrots
  • 1 small daikon radish or Kohlrabi or 1/2 head of cabbage
  • 1 tablespoon salt
  • 1 cup sugar (250g)
  • 2 cups vinegar (500mL): I like to use Taffelessig or Apfelessig (both usually 4.5% acidity)
  • 2 cups room temperature water (500mL)

Steps

  1. Peel carrots and chop them into matchstick shape.
  2. Peel daikon or Kohlrabi and chop them into matchsticks too. If you’re using cabbage, chop also into matchsticks.
  3. Put all the veggies in a large bowl and sprinkle a tablespoonful of salt over the veggies. Use your hand to massage the salt into all the vegetable bits so all of them have contact with the salt. Set it aside for 5-10 min so the water is drained out of the vegetable.
  4. In the meantime make the brine: Mix the sugar, water and vinegar. Stir well until the sugar is melt.
  5. Check your vegetables. You will see some water drawn out in the bottom of the bowl. Drain the water. Slightly squeeze the vegetable to loose more water. Now the vegetables are pickled.
  6. Transfer the pickled vegetables into clean jars. Fill the jar with the brine, Push the vegetable down to make sure all the vegetables are submerged under the brine.
  7. Keep in refrigerator for at least 24hrs. Tastes even better after 2 days. Keeps well in the refrigerator for  2-3 weeks.

Love pickled vegetables? Check out my two other pickle recipes:

Crunchy homemade pickles

Korean-style cucumber salad

 

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