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Author Notes: Or at least start with a pint. In her recent canning class Savorykitchen showed Midge and me an easy Vietnamese pickled carrot and radish "instant pickle" recipe adapted from "The Joy of Pickling." I am adapting it further to work with vibrant colors and organic cane sugar, which I chose to heat with the vinegar. With regular sugar you can just dissolve without heating. Savorykitchen showed us her gorgeous Korean red pepper threads, which are illustrated in some of the photos, but not all. The threads are called "Shilgochu" among other names and can be ordered at Savory Spice: http://www.savoryspiceshop... - Sagegreen —Sagegreen
Food52 Review: Sagegreen's recipe makes a fresh-tasting but lively pickle. It only takes a few minutes to put together and you can eat it the same day that you make it. I had to use a little more vinegar than Sagegreen called for to dissolve the sugar, but I also used regular cane sugar. I used basil from the garden (no lime basil, alas!) and cayenne (no Korean red pepper threads, but I do plan to order some). They added a nice flavor but didn't overwhelm the peppers. This will make a good side dish to put on the table for the next meal or two and when my red pepper-mad brother visits, a double batch will be in order. Thanks for the recipe! – luvcookbooks —The Editors
Makes: 1 pint
pound combined brightly colored peppers, carrots, and red cabbage
teaspoon pickling salt
teaspoons organic cane sugar
tablespoons rice wine vinegar
sprig lime leaf basil or cilantro, chopped
other herbs or spices of your choice, like hot pepper flakes or red pepper threads, shilgochu
- Heat the vinegar with the sugar so it dissolves; let cool.
- Slice your vegetables into slivers of your choice thickness. I like a chunky large matchstick size.
- In a bowl add the salt to the slivered vegetables and let stand for 10 minutes. Then rinse with cool water and drain well. Pack these in a pint size glass jar.
- Add chopped fresh herbs and any other additional spices such as Shilgochu, or hot pepper flakes, to the cooled vinegar. Pour over the vegetables in the jar. Cover tightly. Let them rest for at least 1 hour; I place the jar on its side: Rotate the jar to make sure the vinegar reaches all the vegetables every 15 minutes or so. Store tightly covered in the refrigerator for up to a week. Drain and serve this as a condiment as pictured in my bánh mì.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Red Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment