Tangy Mixed Vegetable Pickle
My mom, who was born in Northern Vietnam grew up with this regional pickle. Quan, my brother-in-law, is addicted to it, and when he visits her, he never fails to find the jar that she always keeps in her fridge. While dua góp sometimes contains different ingredients, such as green papaya, this combination of cauliflower, bell pepper, and carrot offers a nice balance of flavor, color, and texture. Traditionally the pickle is served with rich meats and fried fish, but the vegetables are great alone as a quick nibble or as part of a charcuterie platter (Vietnamese or otherwise), antipasto spread, or sandwich plate.
If you decide to prepare a double batch, you will only need 1 1/2 recipes of the brine.
Recipe information
Yield
makes about 8 cups
Ingredients
Preparation
Step 1
In a large bowl, combine the salt and lukewarm water and stir with your hand or a spoon to dissolve the salt. Add all the vegetables. The water should just cover them. If it doesn’t, add more lukewarm water as needed. Set aside for 4 to 6 hours. The vegetables will soften and become slightly chewy.
Step 2
Meanwhile, prepare the brine. In a saucepan, combine the vinegar, sugar, and cold water and heat over medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and set aside to cool completely.
Step 3
Drain the salted vegetables but do not rinse them. Put them in a 2- or 3-quart glass or plastic container. Pour in just enough of the brine to cover and discard the balance. Cover the container and refrigerate overnight. The pickle is ready to eat the next day. It will keep well in the refrigerator for about 3 weeks. Beyond that, it loses its edge.
