Tangy Mixed Vegetable Pickle

Name: Tangy Mixed Vegetable Pickle
Yield: makes about 8 cups
Ingredients: 1/4 cup salt; 3 cups lukewarm water; 1 large or 2 medium red bell peppers, 8 to 10 ounces total, seeded and cut into strips 1/2 inch wide and 1 1/2 inches long; 2 large or 3 medium carrots, 8 to 10 ounces total, peeled and cut on the diagonal into pieces a scant 1/4 inch thick and 2 inches long; 1 small head cauliflower, about 1 1/4 pounds, trimmed and cut into 1-inch florets; 2 cups distilled white vinegar; 1 1/4 cups sugar; 2 cups cold water

December 14, 2011

My mom, who was born in Northern Vietnam grew up with this regional pickle. Quan, my brother-in-law, is addicted to it, and when he visits her, he never fails to find the jar that she always keeps in her fridge. While dua góp sometimes contains different ingredients, such as green papaya, this combination of cauliflower, bell pepper, and carrot offers a nice balance of flavor, color, and texture. Traditionally the pickle is served with rich meats and fried fish, but the vegetables are great alone as a quick nibble or as part of a charcuterie platter (Vietnamese or otherwise), antipasto spread, or sandwich plate.

Cooks' Note

If you decide to prepare a double batch, you will only need 1 1/2 recipes of the brine.

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