PICKLED VEGETABLES
Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Makes enough for 2 salads
Pickled Vegetables
(Dô Chua)
2˝ cups rice vinegar
2 cups sugar
1 tablespoon salt
2 small cucumbers (about 6 inches)
1 carrot
1 small daikon
1 celery stalk
1/2 lemon, cut into thin wedges
Directions
In a saucepan combine the rice vinegar, sugar, and salt, stir well, and bring to a boil. Remove from the heat and allow to cool.
Cut the cucumbers in half lengthwise and remove the seeds with a spoon.
Cut the cucumber, carrot, daikon, and celery into 2 by 1/4-inch sticks.
Combine the lemon wedges with the vegetables and place in a 4-cup plastic or glass container. Pour the cooled pickling liquid over the vegetables to completely submerge them. Cover with a lid and let pickle for 3 days before use.
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