Pickled Vegetables Recipe

Inspired by Gai Noi

Time30m

Serves4

A vibrant assortment of seasonal vegetables brined to perfection, offering a tangy crunch that enhances any dish.

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Ingredients

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1
Prepare the Vegetables
Wash and cut the vegetables into desired shapes. For example, slice the carrots and cucumbers into sticks, and cut the radishes in half.
2
Make the Pickling Liquid
In a saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, and mustard seeds. Bring to a boil, stirring until the sugar and salt dissolve.
3
Pack the Jars
Place the prepared vegetables into sterilized jars, layering them as desired. Add dill sprigs between the layers.
4
Pour the Pickling Liquid
Once the pickling liquid has boiled, carefully pour it over the packed vegetables in the jars, ensuring they are fully submerged.
5
Seal and Refrigerate
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before consuming.