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Preparation
30 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Pickled vegetables are a dish favored by many people, often enjoyed with traditional cakes like bánh chưng, bánh tét, or served as a side dish during Tet holiday. Although it’s simple, making it truly delicious is not easy. Today, let’s join the kitchen with TasteVN and prepare a mixed pickled vegetable dish!
Ingredients for Mixed Pickled Vegetables For 4 people
Carrots 2 pieces Kohlrabi 2 pieces Green papaya 1/2 fruit Shallots 300 gr Chili 5 pieces Sugar 3 cups (about 450gr) Fish sauce 2 cups (about 300ml)
Implementation Tools
How to Choose Fresh Ingredients
How to Choose Fresh Kohlrabi
- To buy good kohlrabi, you should choose those that are medium-sized, bright light green in color, and have no signs of pests or bruising. They should not be too large or too small; when held, they should feel heavy and firm.
- If it feels heavy, firm, and has no foul smell or chemical odor, it is fresh and clean kohlrabi.
- You should avoid choosing kohlrabi with a shiny skin and unusually dark green color or those that have been peeled, as they may have been soaked in chemicals and growth stimulants to maintain freshness.
How to Choose Fresh Carrots
- You should choose straight carrots that are bright orange in color, with smooth, shiny skin, and no roughness; fresh carrots will have vibrant green tops.
- If it feels heavy, firm, and not soft or mushy, it is fresh and crispy carrot.
- Avoid choosing carrots that have tiny spots on the skin, lush green leaves at the base, and thick, heavy roots, as they often have less sweetness and nutrients.
See details: How to Choose Fresh Carrots
How to Choose Good Green Papaya
- To make delicious pickled papaya, you should select fruits that are large but still green, and when touched, they should feel firm.
- For pickled papaya, you should choose fruits that feel heavy in hand, with sap still sticking to the stem, as these will have fewer seeds, thick flesh, and more content. You should choose freshly harvested duck-billed papaya for crispness and better taste.
- Avoid choosing papaya if it has rained a few days prior, as it will lose flavor, affecting the quality of the dish.
How to prepare Mixed Pickled Vegetables
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Prepare the vegetables
Carrots, green papayas, and kohlrabi should be peeled and washed clean, then sliced thinly for easy eating. Soak them in a bowl of salted water for about 30 minutes and then drain.
For scallions, cut off the roots, peel the outer skin, wash them clean, and soak in diluted salted water for 30 minutes, then drain.
Wash the chili peppers and remove the stems.
Tip:
- To prevent the pickled vegetables from shrinking and becoming tough, do not slice the vegetables too thin!
- To make the dish more visually appealing, you can carve flowers when cutting the vegetables.
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Dry the vegetables
After draining the carrots, kohlrabi, green papayas, and chili, spread them evenly on a tray and place them in the air fryer at 120 degrees Celsius for 15 minutes.
For scallions, dry them at 120 degrees Celsius for 5 minutes.
Tip: If you do not have an oven or an air fryer, you can sun-dry them for about 1 day until the vegetables are reduced to about 70% of their original weight!
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Mixing the pickling sauce
Place a pot on the stove over medium heat, add 2 cups of fish sauce, 3 cups of sugar, and 1/2 cup of water, then stir well.
Bring the mixture to a boil until the sugar completely dissolves, then turn off the heat and let it cool.
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Soaking the pickles
Prepare a clean, dry glass jar, and layer dried vegetables alternating with a layer of chili and shallots. Repeat the layers until all ingredients are used up.
Pour the cooled fish sauce over the vegetables until they are just submerged. Use a plastic piece to press down the vegetables. Soak the vegetables in a cool place for about 2 days before use.
Note: To ensure the pickles are delicious and have a longer shelf life, make sure the glass jar is thoroughly cleaned by rinsing with water and briefly scalding with boiling water, then let it dry completely.
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Final Product
The pickled vegetables when completed will have a beautiful vibrant color. The dried vegetables will not be bruised or wilted and will still retain their crispness. The soaking brine, if mixed in the correct ratio, will help the pickled vegetables absorb the flavor evenly and taste delicious.
The pickled vegetables will be a wonderful accompaniment to dishes like bánh chưng, bánh tét, helping to balance flavors and prevent boredom during the upcoming Tet holiday.
How to Store and Shelf Life of Pickled Vegetables
- Using glass jars instead of plastic jars will help the pickled vegetables have a better flavor and be preserved longer.
- After finishing, you can store the pickled vegetables in the refrigerator for up to 1 month.
- If not stored in the refrigerator, you can keep the pickled vegetables in a cool place and avoid direct sunlight, which can preserve them for about 2 weeks.
See more:
Hopefully, with the guide on how to make mixed pickled vegetables above, you can prepare delicious, crispy, and flavorful pickles for your family for Tet meals as well as everyday meals. Wishing you success!
