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Appetizer RecipesPickles & Preserves 2 >  Pickled Vegetables (Vietnamese)



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Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Makes enough for 2 salads


Pickled Vegetables
(Dô Chua)

• 2½ 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

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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