vietnamese pickled vegetables recipe – use real butter (2024)

FAQs

Are Vietnamese pickled vegetables healthy? ›

1 serving of vietnamese pickled vegetables contains 45 Calories. The macronutrient breakdown is 87% carbs, 4% fat, and 9% protein. This is a good source of potassium (8% of your Daily Value), vitamin a (50% of your Daily Value), and vitamin c (24% of your Daily Value).

Its bright sourness and crunch add a fresh element to a classic bánh mì, but đồ chua is also served with other dishes, cutting through the richness of the meat in hearty cơm tấm (broken rice), bún thịt nướng (rice vermicelli with grilled pork) and many renditions of savory sticky rice.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

How long do pickled vegetables last? Your quick pickled vegetables will last at least three to four weeks in the fridge, possibly longer if unopened. Pickles that have gone through the correct water bath canning process will typically keep for about a year.

Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions. Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.

Pickles are also high in particular types of fibre that feed beneficial gut bacteria, acting as prebiotics – food for the probiotic gut bacteria. Studies have shown that adding fermented vegetables to your diet may help with digestion and manage symptoms of constipation and diarrhoea³.

Tsukemono (lit. “pickled things”) are a staple in Japanese cuisine. Made from an infinite array of local, seasonal ingredients, tsukemono are almost always found as a side dish or garnish to any Japanese meal. They serve the purpose of cleansing one's palate while also aiding in digestion.

Vinegar is the most important ingredient in quick-pickle recipes. Without an adequate amount, the pickles will not be safe to eat. Use any vinegar with 5% acidity. Caution: Do not reduce the amount of vinegar or increase the amount of water in a recipe.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Do you need to boil vinegar for pickling? ›

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Bad smell in jar of pickles: Spoiled pickles will smell bad and unpleasantly sour. If the smell makes you recoil or is foul, the jar has gone bad. Discolored pickles or brine: All pickles are stored in brine. If the pickles have gone bad, both the pickles themselves and the brine will be discolored and/or cloudy.

If it feels very soft and mushy, or the texture is different than usual, they're definitely not safe to eat. If you're ever unsure or if you feel like your pickles might be bad, it's always better to err on the side of caution. Remember, to avoid foodborne illness — when in doubt, throw it out.

The short answer is yes, pickle brine will eventually go bad. “All items have a shelf life," Bec says. "So I would not hold onto it for more than one to two months after consuming the pickled product."

Including pickles in your diet as a healthy snack can help you shed pounds, thanks to their low calorie count. A cup of dill pickles — regular or low sodium — has just 17 calories. Even if you're following a very restricted diet of 1,200 calories per day, that's less than 2 percent of your daily calorie allowance.

They also contain antioxidants and many of the nutrients present in the original vegetables that are pickled, but it should be noted that the pickling process does destroy water-soluble vitamins, like vitamins B and C.

Vietnamese cuisine is healthier compared to Western and Chinese dishes, with minimal fat content. While Chinese dishes are usually cooked with a bit of excessive use of oil, Vietnamese food is mainly boiled, steamed, stewed, and braised… hence the low quantity of fat and nutrition remaining.