Pickled Onions
Ingredients:
1 red onion, thinly sliced
1/2 cup white vinegar (or apple cider vinegar)
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
Optional: a pinch of chili flakes or a few black peppercorns
Instructions:
1. Place sliced onions in a clean jar.
2. In a small saucepan, combine vinegar, water, sugar, and salt. Heat just until the sugar and salt dissolve (don’t boil).
3. Pour the hot liquid over the onions until fully submerged.
4. Let cool to room temperature, then refrigerate.
5. Ready in 30–60 minutes, but best after a few hours. Lasts up to 2–3 weeks in the fridge.
Pickled Daikon and Carrots (Vietnamese-style Đồ Chua)
Ingredients:
1 cup daikon radish, julienned
1 cup carrots, julienned
1/2 cup white vinegar (or rice vinegar)
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
Instructions:
1. In a bowl, sprinkle daikon and carrots with a bit of salt and let sit for 10–15 minutes to draw out moisture. Rinse and drain.
2. In a jar or bowl, mix vinegar, water, sugar, and remaining salt until dissolved.
3. Add the daikon and carrots to the brine and stir or pack into a jar.
4. Let sit at room temperature for 1 hour, then refrigerate.
5. Best after a day, but can be eaten after a few hours. Keeps up to 2 weeks refrigerated.
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