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Preparation
1 hour
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Difficulty
Easy
Ingredients for Pickled Vegetables For 800 grams
Papaya 200 g Carrot 200 g Pickled onion 100 g Red onion 100 g Kohlrabi 200 g Granulated sugar 500 g Fish sauce 1/2 liter
-800x500-1.jpg "How to Make Crisp and Delicious Pickled Vegetables 2")
How to Make Pickled Vegetables
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Prepare Ingredients
When making pickled vegetables, choose wide-necked scallions with small tails and a waist; avoid large, watery scallions. Remove the roots from the scallions and wash them clean, keep the shallots whole after peeling, and wash the chili peppers.
Peel the papaya, carrot, and kohlrabi, cut them into small pieces or carve them into shapes; using a serrated knife can make the pickled vegetables look more appealing.
Prepare a basin of clean water mixed with 2 teaspoons of salt, soak the vegetables for 20 minutes. After that, rinse the vegetables several times under cold running water and let them drain. Soaking in saltwater helps to eliminate the pungent smell from the vegetables, making the pickled vegetables tastier.
Take the papaya, kohlrabi, carrot, scallions, chili peppers, and shallots out to sunbathe for about 20 hours. Dry them until the vegetables are dehydrated and shriveled before proceeding to the next step.
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Soak the Vegetables
Boil half a liter of fish sauce with 500 g of sugar, wait for the fish sauce to boil, then add 2 teaspoons of monosodium glutamate into the pot. Turn off the gas stove and let the fish sauce mixture cool completely.
After the vegetables have been sun-dried, blanch them briefly in boiling water to wash off any dirt, then remove and let drain. Prepare a clean glass jar with a tight lid, layer the vegetables inside, then pour the fish sauce over to submerge the ingredients, using a weight to keep the vegetables submerged under the liquid. Wait about 5 – 7 days for the flavors to soak in, and then you can enjoy your pickled vegetables.
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Final Product
Sweet and sour crispy pickled vegetables, served with sticky rice cakes, is unbeatable during the Lunar New Year.
How to Preserve Pickled Vegetables
After making, put them in a cleaned glass jar, seal tightly, and place in the refrigerator to help preserve and use the pickled vegetables throughout the Lunar New Year. Furthermore, when eating cold pickled vegetables, they will be crunchier and even tastier!
See more:
- How to make crispy yellow pickled mustard greens to eat with salty dishes to avoid boredom during Tet
- 2 ways to make crispy pickled vegetables that are easy to make and not boring to eat
- How to pickle eggplant deliciously, crispy, without floating scum, easy for Tet
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