Ingredients
– Green papaya: 1
– Carrots: 2
– Kiệu (Asian chives): 200g
– Chilies: 5
– Shallots: 200g
– Turnip: 2
– Sugar: 600g
– Fish sauce: 600 ml
– MSG: 2 teaspoons
– Salt: 2 teaspoons
Ingredients
Preparation of Ingredients
Kiệu and shallots: Remove roots, peel, and soak in diluted brine for an hour. Then, rinse and drain.
Carrots, papaya, turnip: Peel, wash, and chop finely. Soak in brine for 20 minutes, then rinse and squeeze out excess water. Repeat this process 2-3 times to reduce the pungency of the ingredients.
Ingredient Preparation
Spread the ingredients on a tray and sun-dry for about 20 hours. Alternatively, you can use an oven to partially dehydrate them.
Briefly blanch the dried ingredients in boiling water to remove any dust or impurities.
Making the Pickled Vegetables
Step 1: In a pot, combine sugar, fish sauce, and MSG. Heat until the sugar dissolves, then turn off the heat and let the mixture cool.
Step 2: Pack the vegetables into a clean glass jar. Pour in the cooled sauce, making sure the vegetables are fully submerged. After 2-3 days, when the vegetables have absorbed the flavors, your pickle is ready to be enjoyed.
Pickled Vegetables – Complete
This pickle is a delightful mix of crunchy textures and sweet, sour, and spicy flavors. It’s a perfect side dish to balance the richness of traditional dishes like bánh chưng (sticky rice cake), bánh tét (cylinder-shaped sticky rice cake), and meat during the Tet holiday.
Store your pickle in the refrigerator to extend its shelf life.
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