Marinade

This vibrant Vietnamese-style marinade transforms simple vegetables into a tangy, crisp condiment that adds depth to any meal. Featuring cauliflower, carrots, celery, pearl onions, and garlic, the vegetables are lightly blanched in a hot brine before being submerged in a balanced mix of vinegar, water, salt, and sugar. The result is a refreshing, zesty side dish with a pleasant crunch and aromatic spice notes. Perfect for accompanying grilled meats, rice bowls, or fresh spring rolls, this quick-pickle recipe delivers bright flavors that cut through richness. It&# 226;ÂÂs an easy, versatile addition to your kitchen repertoire, ready in just minutes and keeping well for weeks in the fridge.

Cooking Method: Boiling

Cuisine: Vietnamese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 397.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Vietnamese-style marinade transforms simple vegetables into a tangy, crisp condiment that adds depth to any meal. Featuring cauliflower, carrots, celery, pearl onions, and garlic, the vegetables are lightly blanched in a hot brine before being submerged in a balanced mix of vinegar, water, salt, and sugar. The result is a refreshing, zesty side dish with a pleasant crunch and aromatic spice notes. Perfect for accompanying grilled meats, rice bowls, or fresh spring rolls, this quick-pickle recipe delivers bright flavors that cut through richness. It&# 226;ÂÂs an easy, versatile addition to your kitchen repertoire, ready in just minutes and keeping well for weeks in the fridge.

Ingredients

1 Head Cauliflower, cored and broken into florets
4 Med. Carrots, peeled and sliced
1 Med. bunch of Celery, washed and sliced
24 Cipolline or pearl onions, peeled
12 Cloves of Garlic, peeled
4 Cups water
3 Tbs. Salt
1 Tbs. Sugar
2 Tbs. Pickling Spices
4 Cups White Vinegar

Directions

1
Place the cauliflower florets, sliced carrots, celery, pearl onions, and garlic cloves into a large ceramic or glass jar or container.
2
In a medium saucepan, bring 4 cups of water to a boil.
3
Stir in the salt, sugar, and pickling spices until fully dissolved.
4
Remove the hot brine from heat and carefully pour it over the vegetables in the container, reserving about 1 cup of the liquid.
5
Let the vegetables steep in the hot brine for 5 minutes to slightly blanch them.
6
Pour 3 cups of white vinegar into the container with the vegetables.
7
If the vegetables are not completely submerged, add a mixture of equal parts water and vinegar until they are covered.
8
Seal the container and let it cool to room temperature before refrigerating.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 397.3kcal

% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 195150.9mg8132%
Total Carbohydrate 89.8g30%
Dietary Fiber 16.6g67%
Sugars 45.7g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pickles to rest in the refrigerator for at least 24 hours before serving for the best flavor development.

These pickled vegetables will keep in the refrigerator for up to 3 months. Ensure they remain submerged in the brine to prevent spoilage.

For a milder flavor, reduce the amount of pickling spices or garlic. For extra heat, add sliced fresh chilies to the jar.

Use a non-reactive container such as glass or food-grade plastic to avoid metallic flavors from the vinegar.

Keywords: pickled, vegetables, vietnamese, cauliflower, carrots, celery, onions, garlic, vinegar, brine, condiment, crunchy, tangy, vegan, side dish, quick pickle, preserved, aromatic, savory, fresh, homemade

Read it online: https://www.chefs-mate.com/recipe/marinade-10/