Vietnamese Pickled Cucumbers (Dua Chuot Muoi)
Servings Prep Time
4people 10minutes
Servings Prep Time
4people 10minutes
Ingredients
Instructions
  1. Preparing the Cucumbers Choose fresh, small cucumbers (about 6-8 cm long) as they stay crunchy after pickling. Wash the cucumbers thoroughly under cold running water to remove dirt and pesticides. Trim off both ends of the cucumbers to prevent bitterness. Slice them into bite-sized pieces or leave them whole, depending on your preference.
  2. Preparing the Pickling Brine In a pot, heat 1 liter of filtered water until warm (not boiling). Add 3 tablespoons of coarse salt and 1 tablespoon of sugar, stirring until fully dissolved. Remove from heat and let the brine cool to room temperature before use. Add 2 tablespoons vinegar or lime juice for a balanced tangy flavor.
  3. Step 3: Packing the Ingredients Sterilize a glass jar by rinsing it with boiling water and letting it dry completely. Layer the cucumbers in the jar along with: 3-4 garlic cloves (sliced, optional) for aroma 2-3 red chili peppers (sliced, optional) for a spicy kick 1 teaspoon black peppercorns (optional) for extra depth 1 bay leaf (optional) to enhance freshness Pour the cooled brine over the cucumbers, making sure they are fully submerged.
  4. Storing and Serving Once the pickles reach your desired sourness, tighten the lid and refrigerate to slow down fermentation. Always use clean utensils when taking cucumbers out to prevent contamination. Best enjoyed within 2-3 weeks while they remain crisp and flavorful.
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