VIETNAMESE PICKLED VEGETABLES

The demonstration will be led by Emily Catalano of GOOD FOOD PITTSBURGH.

EMILY CATALANO  is the owner of Good Food Pittsburgh, a website devoted to the burgeoning Pittsburgh food scene, and Highly Social Media, a social media management and public relations company that works with clients in the food and hospitality industry. She also founded the Pittsburgh Food Swap, a seasonal event where home chefs can swap and share their homemade goods. When not working, writing, or eating her way through town, Emily can usually be found in the kitchen, cooking, canning, and baking treats for her husband Robert and her amazing dog Maddie.

Vietnamese Pickled Vegetables

1 lb. carrots, peeled and julienned

½ lb. cucumber, julienned

1 lb. daikon, peeled and julienned

2 T. kosher salt

1 ½ c. unseasoned rice vinegar

1 c. sugar

1 c. water

After peeling and julienning the carrots, cucumbers and daikon into match-sized pieces, pat them dry with a paper towel to remove any excess water. Mix all of the vegetables together.

Mix the unseasoned rice vinegar, salt, sugar and water together until the sugar completely dissolves.

Place the mixed vegetables in a jar, packing them loosely. Pour the liquid into the jar, completely submerging the vegetables.

Seal the jar with a lid, and store the sealed jar in the refrigerator. The pickled vegetables will be ready to eat in one day, but taste best after about five days.