There’s something wonderfully satisfying about making your own pickled vegetables at home – the fresh crunch, delightful tang, and the satisfaction of creating something delicious with your hands. Today, we’re going to dive into the vibrant flavors of Vietnamese cuisine with our Vietnamese Pickled Vegetables Recipe Use Real Butter. This recipe brings together an array of colorful fresh vegetables infused with a zesty blend of sweet, salty, and tangy flavors. The best part? We add a touch of richness with real butter to elevate the experience. Let’s get pickling!
**Vietnamese Pickled Vegetables Recipe Use Real Butter**
**Ingredients:**
– 2 medium carrots, julienned
– 1 daikon radish, peeled and thinly sliced
– 1 cucumber, thinly sliced
– 1 red chili, thinly sliced
– 3 garlic cloves, minced
– 1 cup rice vinegar
– 1/3 cup sugar
– 1 tablespoon salt
– 2 tablespoons real butter
– Fresh cilantro leaves, for garnish
**Instructions:**
1. **Prepare the Vegetables:** Start by prepping the carrots, daikon radish, cucumber, and red chili as directed. You want the vegetables to be cut into thin, uniform pieces to ensure even pickling.
2. **Make the Pickling Solution:** In a medium saucepan, combine the rice vinegar, sugar, salt, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves.
3. **Add Real Butter:** Once the sugar has dissolved, turn off the heat and stir in the real butter until it melts into the pickling solution. The butter adds a subtle richness and rounds out the flavors of the pickles.
4. **Combine Vegetables and Pickling Solution:** Place the julienned carrots, sliced daikon radish, cucumber, and red chili in a clean, heatproof glass jar or container. Pour the warm pickling solution over the vegetables, ensuring they are completely submerged.
5. **Chill and Marinate:** Allow the pickled vegetables to cool to room temperature before refrigerating them for at least 4 hours, ideally overnight. This resting time allows the flavors to meld together, resulting in deliciously pickled vegetables.
6. **Serve and Enjoy:** When you’re ready to enjoy your Vietnamese Pickled Vegetables, garnish them with fresh cilantro leaves for a burst of herbaceous aroma and a pop of color. These pickles are perfect as a side dish, a topping for banh mi sandwiches, or a flavorful addition to salads and rice bowls.
7. **Storage:** Store any leftovers in an airtight container in the refrigerator for up to two weeks. The flavors will continue to develop over time, making these pickled vegetables even more delicious as they age.
Get ready to elevate your meals with a burst of Vietnamese flavors and the subtle richness of real butter in this delightful pickled vegetable recipe. Whether you’re a seasoned home chef or just starting your culinary journey, this recipe is sure to impress with its vibrant colors and bold flavors. Give it a try and enjoy the fresh, tangy crunch of homemade Vietnamese Pickled Vegetables.
