Got a family get-together? Hosting a sports gathering or holiday party? Have guests with diet restrictions? Build Your Own Bowl has got you covered!
Have you ever pickled something? Cucumbers, beets, garlic… radishes? It’s easier than you think. As a kid, my dad always made pickled carrots. He would buy a jar of pickles and once we ate all of them he would refill the jar (remaining pickling liquid included) with sliced carrots.
Ok, so this recipe isn’t quite as easy as my dad’s method. However, I’m no food safety expert, but I kinda feel like you shouldn’t be using preserving liquid over-and-over again. Granted, my father didn’t grow-up with much, and I know he was raised using creative ways to make things stretch; but I’m just sayin’ – botulism… probably sucks.
For safety sake, lets go with this recipe. Feel free to use any vegetable like. I particularly like pickled radishes because they turn a lovely shade of rose due to the color of the red skins bleeding into the liquid. They also go so well with fried or other fatty food – the vinegar profile really cuts through some of those heavier flavors to create a wonderful balance. They’re also great on salads or even as a snack.
Do Chua is a Vietnamese staple of pickled carrots and daikon. The acidity pairs perfectly with grilled meats or anything that is fatty. They’re great on Banh Mi, Bun Thit Nuong, or even on grilled hot dogs.