I decided to do a little quick pickling last night. Because I don’t have nearly enough random items in mason jars in my fridge at the moment. I did some Vietnamese-style pickled veggies (carrots, daikon radish, jalapenos) and some pickled red onions. I still have some headcheese left, and the delicate meaty flavor of the headcheese works really well with something tangy and spicy. If you’re anti-headcheese, these will work on almost any type of sandwich.
Vietnamese-Style Quick Pickled Veggies (Dưa món)
made 4 half-pint jars
- 1 pound carrots (ended up being about 6 carrots total), peeled & cut into “matchsticks”
- 1 large daikon radish (it was really big, over a foot long), peeled & cut into “matchsticks”
- 2 jalapeno peppers (if you want your pickles less spicy, remove the seeds), sliced
- 3/4 C granulated sugar + 2 tsp
- 1 tsp Kosher salt
- 2 1/4 C hot water
- 2 1/4 C rice vinegar
- In a large bowl, toss carrots, daikon radish, jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. After about 2 minutes the vegetables will begin to soak up the salt & sugar & soften slightly, losing some of their bite.
- Rinse the vegetables in a collander in the sink with cold water.
- Whisk together 2 1/4 cups hot water, 2 1/4 cups rice vinegar, and 3/4 cup sugar until the sugar is fully dissolved. I did this in a large glass measuring cup so it would be easy to pour the pickling liquid into the jars. You can use hot tap water for this, but I used hot water from my kettle, so the sugar would dissolve more quickly and thoroughly.
- Transfer the softened vegetables into 4 pint-sized jars. I pushed them down a bit with my fingers so I could fit more veggies in each jar. Pour the pickling liquid over them. The liquid should cover the vegetables completely.
- Store in the refrigerator, and let sit at least 1 hour (and ideally 24 hours) before eating. They will get better flavors the longer they sit.
Tasty Pickled Red Onions
makes 1-2 half-pint jars
- 1-2 medium red onions, sliced thin
- 1 C rice vinegar
- 1/2 C water
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1-2 tsp red pepper flakes
- 1-2 tsp granulated garlic OR 2-3 cloves garlic, minced
- In a medium saucepan over high heat, whisk together rice vinegar, water, sugar, salt, and bring to a boil.
- Add onions, pepper flakes, and granulated garlic, stir together, and remove from heat. Let cool to room temperature. Note: I used granulated garlic because in a strange occurance I had NO garlic in the house at all. Not even the kind in a jar. Unheard of. You can definitely use actual garlic in this recipe, but the granulated worked fine too.
- Once cooled, transfer the onions to pint jars or and keep refrigerated. The onions are ready to use immediately but will get better flavor the longer they sit.