I’m a huge fan of pickles, especially this recipe for Vietnamese Pickled Vegetables using carrots, cucumbers and daikon radishes. These are quick pickled which means they won’t last on the shelf and need to be stored in the fridge but they are also done in an hour or two.
Old school pickling scares me a little as I don’t want to poison my loved ones or myself. It’s also super time consuming. Maybe one day I’ll conquer pickling but not while I’m wrangling my young son. So, quick pickling is more my speed and allows me to indulge my love of pickles.
These veggie pickles end up on a lot of Vietnamese dishes. I always see them in salads and along side meat dishes at my favorite Vietnamese restaurants. I’ve included them in my Beef Bowl (recipe coming soon). It’s a nice way to cut the fattiness of the meat. Although I have a tendency to just eat them right out of the jar.