Rice Wine-Pickled Vegetables Recipe

Ingredients with Measurements:
- 1 cup rice wine vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped cilantro

Special equipment needed:
- Glass jar with lid

Step-by-step instructions:
1. In a small saucepan, combine rice wine vinegar, sugar, and salt. Heat over medium heat until sugar and salt have dissolved.
2. In a large bowl, combine julienned carrots, daikon radish, and sliced red onion.
3. Pour the vinegar mixture over the vegetables and toss to coat.
4. Transfer the vegetables to a glass jar and add chopped cilantro.
5. Cover the jar with a lid and refrigerate for at least 2 hours or overnight.
6. Serve chilled as a side dish or topping for sandwiches and tacos.


Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes about 2 cups of pickled vegetables.

Nutritional information:
Serving size: 1/4 cup
Calories: 30
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 5g
Protein: 0g

Substitutions for ingredients:
- Rice wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or agave nectar.
- Carrots and daikon radish can be substituted with other vegetables such as cucumber, bell pepper, or cabbage.

Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different herbs such as mint or basil instead of cilantro.
- Add a teaspoon of soy sauce or fish sauce for a savory flavor.

Tips and tricks:
- Use a mandoline or vegetable peeler to julienne the vegetables.
- Make sure the vegetables are completely submerged in the vinegar mixture to ensure even pickling.
- The longer the vegetables sit in the vinegar mixture, the more pickled they will become.

Storage instructions:
Store the pickled vegetables in the refrigerator for up to 2 weeks.

Reheating instructions:
This recipe does not require reheating.

Presentation ideas:
Serve the pickled vegetables in a small bowl or as a topping for sandwiches and tacos.

Garnishes:
Garnish with additional chopped cilantro or sliced green onions.

Pairings:
Serve with grilled meats or fish for a refreshing side dish.

Suggested side dishes:
Serve with steamed rice or a green salad.

Troubleshooting advice:
If the vegetables are not fully submerged in the vinegar mixture, add more vinegar or water to cover them.

Food safety advice:
Make sure to use a clean glass jar and lid to avoid contamination. Keep the pickled vegetables refrigerated at all times.

Food history:
Pickling vegetables is a traditional method of preserving food that dates back to ancient times. Rice wine vinegar is a popular ingredient in Asian cuisine and is often used in pickling.

Flavor profiles:
The pickled vegetables have a tangy and slightly sweet flavor with a crunchy texture.

Serving suggestions:
Serve the pickled vegetables as a side dish or topping for sandwiches and tacos.

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Taste: Tangy, Sour, Salty, Umami, Sweet