How to Make Vietnamese Pickled Bottle Gourd (Bau Muoi Chua) – A Light and Refreshing Side Dish
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Prepare the Bottle Gourd Peel the bottle gourd using a vegetable peeler. Slice it thinly (about 3–5mm thick) into round or half-moon pieces. The thinner, the better for crispness. Spread the slices on a clean towel or tray and let them air-dry for 30 minutes. This removes excess moisture and keeps the final pickle crunchy.
  2. Make the Pickling Brine In a bowl, combine: 150ml warm water 150ml white vinegar 2 tablespoons sugar 1 tablespoon salt Stir well until the salt and sugar are fully dissolved. Let the brine cool to room temperature before use.
  3. Pack and Pickle Place the dried gourd slices into a clean glass jar. Add sliced garlic and chili if desired for extra flavor. Pour the cooled brine over the gourd until it’s fully submerged. Use a clean spoon to press the gourd down if needed. Close the jar tightly with a lid.
  4. Let It Pickle Leave the jar at room temperature for 24 to 48 hours. Once the flavor reaches the desired level of sourness, store the jar in the fridge. The pickle is best enjoyed within 5 to 7 days for peak freshness and crunch.
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