Love the tangy, sweet, and crunchy flavor of pickled vegetables? Look no further than this Vietnamese Style Cucumber Pickle Recipe. It’s a quick and easy recipe that will enhance any meal with its fresh and savory flavors.
This recipe is perfect for those who want to add more vegetables to their diet or those who are looking for a healthy, low-calorie snack. Plus, the recipe is gluten-free, making it suitable for anyone with dietary restrictions.
The best part about this recipe is that the pickling process is quick and easy, requiring only a few simple ingredients like rice vinegar, sugar, salt, and fish sauce. In just a short amount of time, you’ll be able to enjoy tangy and crisp pickles that will satisfy your cravings.
Whether you’re in the mood for a refreshing salad on a hot summer day or want to add some zing to your sandwich, these Vietnamese Style Cucumber Pickles are an excellent choice. So what are you waiting for? Impress your friends and family with this delicious and easy recipe today!
Why You’ll Love This Recipe
Have you ever felt like your meals are missing a little something? Perhaps a touch of sweet, sour, and salty? Well then, let me introduce you to the Vietnamese Style Cucumber Pickle recipe. This quick and easy recipe is perfect for adding some zing to any meal or snack.
One reason you’ll love this recipe is that it’s incredibly versatile. It can be used as a side dish, a condiment, or even as the star of the show in a cucumber salad. The pickled cucumber can also be used as a topping for sandwiches or burgers to add a refreshing crunch and tangy flavor.
Another reason to try this recipe is that it’s healthy and gluten-free. The pickling process preserves the cucumbers without adding any unwanted preservatives or chemicals. Plus, cucumbers are low in calories and high in fiber, making them an excellent addition to any diet.
But perhaps the most compelling reason to give this recipe a try is its delicious taste. The combination of rice vinegar, fish sauce, sugar, and lime juice creates a perfect balance of sweet and sour flavors that will tantalize your taste buds. The addition of cilantro, green onions, and spicy chili flakes adds layers of complexity to round out the flavor profile of the Vietnamese style cucumber pickle.
In conclusion, if you’re looking for a quick and easy way to enhance the flavors of your meals while keeping it healthy and versatile, look no further than this Vietnamese Style Cucumber Pickle recipe. Its unique flavor profile will have you coming back for more with every bite.
Here are the ingredients you’ll need for this quick and easy Vietnamese Style Cucumber Pickle Recipe:
For the pickled cucumbers:
- 2 English cucumbers, thinly sliced or julienned
- 1 teaspoon kosher salt
- 3/4 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon fish sauce
For the dressing:
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 teaspoon dried red chili flakes
- Chopped cilantro
- Sliced green onions
- Lime wedges
You can easily find these ingredients at your local grocery store. Some of these ingredients are commonly used in Asian cooking, such as fish sauce, rice vinegar and soy sauce. These ingredients give the pickles a sweet, sour, and umami flavor that is tangy, crunchy and refreshing.
The Recipe How-To
Crisp and Delicious Vietnamese Style Cucumber Pickle Recipe
For an easy and quick delicious snack, try this Vietnamese Style Cucumber Pickle Recipe. It’s a flavorful and healthy way to add pickled vegetables to your diet. This recipe has a balance of sweet, sour and salty asian flavors, making it the perfect accompaniment for rice or grilled meat dishes. Not only is it great as a side dish, this cucumber salad also adds a refreshing crunch that can be used to top off sandwiches or even as an ingredient in wraps.
Here are the ingredients you’ll need for this recipe:
- 2 English cucumbers
- 1 medium carrot
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- juice of 2 limes
- 1 tablespoon of water
For the garnish:
– chopped cilantro and green onions
Follow these easy steps to prepare this Vietnamese-style cucumber pickle:
- Begin by washing the cucumbers well and removing the ends. Then, quarter them lengthwise and slice them thinly.
- Next, julienned the carrot with a vegetable peeler and thinly slice.
- Put the sliced cucumbers and carrots into a large bowl and lightly sprinkle with kosher salt.
- Fill the bowl with ice water and let sit for 20 – 25 minutes until vegetables are crisp.
- Pour out water from bowl and rinse vegetables with fresh cold water twice before draining.
- In another bowl, mix together rice vinegar, fish sauce, lime juice, sugar, ginger powder and water until well combined.
- Add vegetables to vinegar mixture ensuring they are well covered in pickling liquid. Cover with plastic wrap, transfer it into fridge for at least an hour to pickling, overnight for better result.
- You may add chopped cilantro and green onions for a final touch.
This Vietnamese style cucumber pickle salad provides a quick and easy way to make crisp pickles without having to can or ferment. By using this safer method, the vegetables become coated with sweet and sour asian flavors that enhances the crunchiness of cucumber and soft texture of carrot, making it a perfect probiotic pickled vegetables side dish that’s also gluten-free. Be sure to store it in an airtight container in the refrigerator for up to two weeks.
Substitutions and Variations
Are you looking to put a personalized spin on this Vietnamese style cucumber pickle recipe? There are several ingredients that can be easily substituted or added to enhance the flavor of this recipe.
For instance, instead of using rice vinegar, you could use apple cider vinegar or white wine vinegar for a different level of acidity. If you want to add some heat to your pickled cucumbers, try using Thai bird’s eye chilies or jalapeños. Similarly, cilantro can be substituted with basil or mint if you’re not a fan of its distinct flavor.
Fish sauce adds a unique tangy and savory flavor to the dish, but if you’re vegan or vegetarian, you can replace it with soy sauce or tamari. Alternatively, you can also skip the fish sauce altogether and season with salt instead.
If you want to make this recipe lower in sugar content, swap out the sugar for honey or another sweetener such as maple syrup or agave nectar. And for those who prefer a gluten-free option, ensure that your ingredients are labeled accordingly.
Additionally, consider adding other pickled vegetables such as radishes, carrots, and daikon into the mix for a vibrant color and texture variation. You could even experiment with different types of cucumbers such as English cucumbers or Persian cucumbers for an alternative crunch.
Overall, the recipe is versatile and allows for many potential variations based on what ingredients and flavors appeal most to you. Don’t be afraid to get creative!
Serving and Pairing
Welcome to the serving and pairing section of the Vietnamese Style Cucumber Pickle Recipe. This quick and easy recipe is perfect as a side dish or garnish for many Vietnamese and Asian-inspired meals.
The crisp pickles pair very well with grilled meats, such as chicken, pork chops or beef. The sweet and sour Asian flavors will add an extra kick to your barbecue party as an accompaniment to your favorite meats.
The Vietnamese Quick Pickled Vegetables Recipe can also be used as a delicious topping for sandwiches or sliders, giving an added crunch and tanginess that will excite your taste buds. You can even include these pickles in salads, soups and noodle dishes for an added layer of texture and flavor.
If you’re looking for a vegan or vegetarian option, this pickled cucumber salad recipe is perfect as it will complement any vegetarian dishes such as stir-fried vegetables, rice bowls or noodles.
In terms of pairing, I recommend pairing these pickled cucumbers with a dry white wine such as Sauvignon Blanc. If you prefer beer over wine, then a Pilsner or light lager would be the perfect match.
Overall, these pickled cucumbers are a versatile and delicious addition to any meal. Whether served as a side dish, garnish, or topping, they will elevate the flavors of your favorite meals to new heights.
Make-Ahead, Storing and Reheating
One of the best things about this Vietnamese Style Cucumber Pickle Recipe is that it can be made ahead of time and stored for later use. This means you can prepare it in advance, which is particularly handy if you are short on time.
To store the pickled cucumbers, transfer them to an airtight container and keep them refrigerated. They can be stored in the fridge for up to a week. If you prefer crisp pickles, then soak cucumbers in ice water for about 30 minutes prior to pickling. This is a safer method for making crisp pickles, instead of risking mushy ones.
When you are ready to serve, simply take the container out of the fridge and let it come to room temperature before serving. Alternatively, you can reheat the pickled vegetables on a stove top with a splash of vinegar or lime juice added to brighten flavors after prolonged storage.
Make sure to give the container of pickled vegetables a good shake before serving, as the ingredients tend to settle at the bottom over time. Once opened, it’s best to consume within 3-4 days. You can pair these Vietnamese quick-pickled cucumbers with rice dishes or alongside other Asian pickled vegetables like Korean pickled cucumber or Japanese cucumber salad.
One great tip for storing and storing carrots and daikon (Muối Chua Cà Rốt & Cuộn Nạc): slice or julienne your vegetables ahead of time and store them in separate containers so that they stay crisp until you’re ready to make this accompaniment/salad recipe.
These Asian-style pickles are not only delicious but gluten-free too! Keep them on hand as a snack food alternative or use them as toppings for burgers and sandwiches. With such easy make-ahead options, there’s no excuse not to enjoy these sweet-and-sour Asian pickled cucumbers all year round.
Tips for Perfect Results
Now, let’s talk about some tips to ensure your Vietnamese Style Cucumber Pickle Recipe turns out perfectly. As a chef specializing in Vietnamese and Asian cuisine, I’ve picked up some useful tricks along the way.
First, make sure to use an English cucumber for this recipe. Its thin skin and tender flesh make it ideal for quick pickling, and result in a crisper pickle. If you can’t find English cucumbers, peel and seed regular cucumbers before slicing.
Next, soak your sliced cucumbers in ice water for at least 30 minutes before pickling them. This helps remove excess water and results in a crisper pickle.
When making the pickling liquid, be sure to dissolve all of the sugar before bringing the mixture to a simmer. This ensures a well-balanced sweet and sour flavor.
Try using rice vinegar instead of white or apple cider vinegar for a more authentic Vietnamese taste. And when adding fish sauce to the pickling liquid, do so slowly and taste as you go – it can be quite potent!
To add some extra depth of flavor, consider tossing in some grated ginger or sesame oil to the pickling liquid.
Lastly, store your pickles in the refrigerator and enjoy within two weeks. They’re great as a snack or side dish alongside grilled meats or as a topping for sandwiches and burgers.
By following these tips, you’ll end up with beautiful and crisp pickles that will impress your friends and family. Happy cooking!
Now that you have a good understanding of the recipe, it’s important to address some common questions that may come up during the process. Here are some frequently asked questions and answers that can help make your Vietnamese style cucumber pickle recipe experience seamless and enjoyable.
Why do you have to soak cucumbers before pickling?
Achieving crisp pickles without the need for additional firming agents can be easily done by soaking the cucumbers in ice water for 4 to 5 hours prior to pickling. This method is not only quick and effortless, but also a safer way to ensure that your pickles turn out crisp without compromising their texture.
What makes pickled cucumber crunchy?
Pickle crisp, also known as calcium chloride or CaCl2, is a form of salt that is widely utilized in the food industry to retain the crunchiness and texture of canned fruits and vegetables.
How long to soak cucumbers before pickling?
To ensure that your pickles come out crispy and safe to eat, consider soaking your cucumbers in ice water for four to five hours before pickling them.
How long does a cucumber have to sit in vinegar to become a pickle?
Now it’s time to give these cucumbers a flavorful soak. Pour all of the liquid over the cucumbers until they’re fully submerged. Next, ensure they’re covered and place them in the fridge. Leave them there for a minimum of one hour if you’ve sliced them into rounds, and a minimum of three hours if you left them as spears. The taste will only get better with time, so if possible, leave them longer for a more developed flavor.
In conclusion, the Vietnamese Style Cucumber Pickle Recipe is a quick and easy way to make crisp and flavorful pickled vegetables that can be used in a variety of dishes. With just a few simple ingredients, you can make your own Asian-style pickled cucumbers that are sweet, sour and deliciously tangy. Whether you are looking for a refreshing side dish or want to add some flavor to your favorite sandwich or salad, this recipe is perfect for you.
Not only is this recipe delicious, but it is also versatile and can be customized to suit your preferences. You can experiment with different spices or use different types of vinegar to create your own unique pickled vegetables recipe. Plus, this recipe is gluten-free and suitable for vegans!
So what are you waiting for? Give this Vietnamese Style Cucumber Pickle Recipe a try and enjoy the zesty flavors of Southeast Asia in the comfort of your own home. Trust me, once you taste these sweet and sour Asian pickled cucumbers, you’ll never want to go back to plain old salad again!
Vietnamese Style Cucumber Pickle Recipe
- 2 large cucumbers, peeled, seeded and cut into large dice
- 3 green onions, chopped small
- 3/4 cup of vietnamese-style fish sauce (Nuoc Mam)
- 3 limes, juice of
- 1 tablespoon of fresh minced cilantro
- 1 -2 teaspoon chili-garlic sauce (Tuong Ot Toi Vietnam)
- Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.
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