North Vietnamese Pickled Vegetables
serves 2-4
This classic Northern Vietnamese vegetable pickle is adapted from Andrea Nguyen's Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. Nguyen says that it's traditionally served with rich meat dishes and fried fish, but that it's also great for snacking or as part of an hors d'oeuvre plate.
1/3 cup salt
3 cups lukewarm water
2 medium red bell peppers, cut into 1/2-inch strips
3 medium carrots, peeled and sliced on the bias
1 small head cauliflower, cut into small florets
2 cups distilled white vinegar
1 cup granulated sugar
2 cups cold water
prep: 10 minutes
total: 30 minutes, 24 hours inactive time
large bowl
colander
medium saucepan
large glass or plastic container
1. Combine the salt and lukewarm water in a large bowl and stir until the salt dissolves. Add all the vegetables, adding a little more lukewarm water if necessary to barely cover them. Set aside for 4 hours.
2. Prepare the brine for the vegetables: Combine the vinegar, sugar and cold water in a medium saucepan over medium heat. Stir to dissolve the sugar. When the brine is hot, remove it from the heat to cool completely.
3. Drain the vegetables but don't rinse them. Put them in a glass or plastic container just large enough to hold them, and add just enough brine to cover them. Cover tightly and refrigerate overnight. The vegetables will keep for about 2 weeks in the refrigerator.
