3 ways to make the most standard sweet and sour pickles with fish sauce

The sweet and sour taste of the stork dish blends together with the crispiness of the ingredients, making it more delicious to eat when eaten with the main dishes. Here are 3 ways to make sweet and sour pickles with fish sauce that you can try to make for the whole family to use.

Pickles do not need to be sun-dried or dried

Prepare
45 Minutes Processing
60 Minutes For
4-5 people

Ingredient

• 2 long white radishes
• 100g carrots
• 3 garlic bulbs
• 4 chili peppers
• 400g granulated sugar

• 100g granulated salt
• 250ml fish sauce

How to make pickles without sun or drying

Step 1Process materials

Radishes and carrots are peeled, washed, cut into pieces, trimmed flowers. For radishes, you can cut them into chunks, cubes or triangles, let these two ingredients dry. Peeled garlic and chili are washed, pureed or minced

Step 2Withering radishes and carrots by osmosis

Then, take a bowl, put two ingredients in and add 100g of salt, stir well, stir once every 30 minutes and after 1 hour the salt has dissolved , the radish and carrot have soaked in salt and secreted water. Next, you pour that water and soak it in cold water for 5 minutes to let the salt in the 2 ingredients secrete out, continue to wash many times until the taste is all salty, drain.

Then add 250g of yellow granulated sugar, gently shake it, cover it with plastic wrap to fit the pot, put a heavy object or a pot full of water on it for 12 hours to let the sugar soak into the radish . Has it completely withered, these help to eat without bitterness, long preservation?

Take a glass jar, put radishes, pureed garlic, chili and carrots in, do not add sugar water and leave just enough so that when the pickle is soaked, there is space to expand.

Step 3Make pickled fish sauce

Take the remaining 1 cup of sugar water in the bowl and pour it into a drained pot. If you have leftovers, just take 1 cup, put in 125ml of fish sauce, 100gr of yellow sugar, and bring to a boil.

After boiling, remove the foam, continue to cook for another 2 minutes to let the sugar fish sauce cook thoroughly , the more you do it, the longer the dish will stay, let it cool down.

Step 4Complete

After cooling, pour the mixture of sugar sauce into the glass jar at first, remember to pour all the radishes and carrots because the badger back is also easily damaged, soak for 12 hours and then filter the sugar water, then Pour it all out and put it back together so it looks good.

The filtered sugar fish sauce is brought to a boil and left to cool, pour back the stacked jars, cover and refrigerate after two days, you will finish the dish.

Reference: Pocket how to make simple instant melon, everyone will love it

Finished product

The pickles are very delicious, the radishes are crispy, the taste is salty and sweet, the pickles are kept in the refrigerator for a long time, can also be left outside, but every 2 days, the sugar water has to be re-cooked.

See more : How to make vegetarian and salty cucumber pickle, crispy and delicious

Pickled red onions and kohlrabi

Prepare
60 Minutes Processing
60 Minutes For
4-5 people

Ingredient

• 500g carrot and radish
• 1 kohlrabi
• 4 purple onions

• Spices: 500g granulated sugar, 500g fish sauce, 250ml cold water

How to make purple onion pickle

Step 1Process materials

Peeled radishes and carrots, washed, cut into pieces or cut flowers are fine, but cut neither too thick nor too thin, because too thin instant food is not crispy, too thick will not absorb the seasoning.

And kohlrabi cut in half, sliced to taste. Red onion peeled, washed, sliced

Step 2Withering natural ingredients

Take a bowl, put all the ingredients in, put in 3 tablespoons of table salt, 7 tablespoons of sugar, stir up and leave for 3-4 hours to infuse the spices,

After soaking, you mix it up again, you will see all the ingredients withered, drained a lot, not wilted like sun drying or drying, very beautiful and natural.

Then take it to wash, remember to squeeze when washing to get all the salty taste and let it dry . But just to be sure, you take a cloth towel, put each ingredient and squeeze it tightly so that the ingredients are really drained to preserve as long as possible.

Step 3Make pickled fish sauce

Take a really dry pot, 500g of golden brown sugar, 500g of fish sauce, 250ml of cold water at a ratio of 1: 1: , when finished cooking you can taste it again according to your family’s taste , to preserve it for a long time, you can add 1 teaspoon of salt.

Bring the mixture to a boil, stirring while boiling. When boiling, reduce heat to medium, cook for 5 minutes and let cool.

Step 4Pickle the dish and finish

Take 1 very dry and sterilized glass jar, remember to do it carefully, the longer it will last. Pour the drained ingredients into the jar.

Pour in the water to soak the melons, but just to let the melons have space to expand, put a bamboo stick or plastic cup on top to compress the melon. You can soak it for 1-2 hours and you’re good to go.

Finished product

The pickles are evenly absorbed, crunchy, sweet, salty and sour taste, quick to make, no need to dry in the sun or spend electricity.

Melon dish 3 regions

Melon dishes in 3 regions include: pickled onions in the North, melons in the South, and melons in the Central, each region has its own special flavor.

Northern onion

Prepare
45 Minutes Processing
45 minutes For
4-5 people

Ingredients for making Northern Onion Pickle

• 1 kg purple onion
• Rice water (wash 2 water)
• Alum

• 50g salt
• 200ml 5% vinegar
• 300g sugar

How to make Northern Onion Pickle

Step 1 Process materials

First of all, you soak the purple onion in rice water for 12 hours to remove the pungent smell of the onion as well as keep it for a long time, then gently rub it to peel off the skin, wash it several times, cut the two ends of the onion, cut it. Just don’t cut deep and wash again to dry.

Next, soak onions in a mixture of 1 liter of water, 1 teaspoon of salt and ½ teaspoon of salt for 4 hours , then wash them, dry them in the sun for 2 hours , then continue to wash onions again with dilute salt water and drain

Step 2 Make the onion pickle and done

Stir a mixture of 400ml of water with vinegar, 300g of granulated sugar and 50g of table salt, cook and stir to boil, reduce heat and cook for 5 minutes , then turn off the heat and wait for it to cool.

Take a jar, arrange the onions in it, pour the soaking water to cool down, take a bamboo stick or a small bowl to put it on top to drown the onions, cover the jar with the lid and wait 3-5 days to be used .

Finished products: Crispy onion melon, sweet, beautiful color, very fragrant and delicious to eat.

See more: Summary of 12 delicious dishes on Tet holiday in the North that are easy to make and delicious

Southern cucumber

Prepare
45 Minutes Processing
60 Minutes For
5 – 6 people

Ingredients for Southern Melon

• 1 kg palanquin
• 600g white granulated sugar
• 1 teaspoon alum
• Salt
• 500ml vinegar

How to make Southern Melon

Step 1 Process materials

Take the palanquin to peel, cut the roots, then soak in 2 liters of water and 4 teaspoons of salt for about 12 hours , then take it out, wash it.

Continue to soak in a solution of alum containing 2 liters of water and 1 teaspoon of chia alum for 3 hours, then wash and dry in the sun for 4-5 hours .

Step 2 Soak the palanquin

After drying in the sun, you take a clean glass jar, alternately layer 1 layer of sugar and 1 layer of sugar into a clean bowl, close the lid and use it for 3 weeks.

Finished product

Melon with pure white palanquin, delicious, fleshy, slightly sour taste, no pungent smell

Central dish melon

Prepare
60 Minutes Processing
60 Minutes For
5 – 6 people

Ingredients for making melon dishes in the Central region

• Palanquin tubers: 200gr
• Carrots: 200g fresh carrots
• Chili: 5-7 chili peppers.
• 1 green papaya
• 2 garlic bulbs
• Spices: 200g salt, 300g sugar, 300ml fish sauce, a cup of kitchen ash,

How to make pickled melon in Central

Step 1 Process materials

First, soak the palanquin in ash water for 10 hours , then wash, peel, cut the roots, cut off the head. And bought papaya, peeled, soaked in dilute salt water for 3-5 minutes , washed, removed intestines and trimmed to your liking.

And the carrots are peeled, washed, trimmed flowers and the rest of the ingredients are soaked in dilute salt water for 15-20 minutes, taken out and dried for 1-2 days.

Step 2 Pickle pickle and finish

You put in a small pot, bring 150ml of filtered water and 500ml of fish sauce to boil, after boiling, add 2 teaspoons of sugar, stir until the sugar dissolves and cook for another 5 minutes , then turn off the heat to cool.

Take 1 glass jar, arrange the ingredients for beauty, fill with water to soak the melon, enough 2 bamboo sticks above and close the lid, 2 days to use .

Finished product

Melon dish is delicious and crispy, eye-catching color, suitable for eating with banh tet or braised meat.

Reference : 2 ways to make melon dishes in the Central region, sweet and sour, delicious and crispy

How to choose to buy fresh ingredients

How to choose fresh kohlrabi : Only choose medium-sized tubers, hold firmly in hand, outer skin is not bruised, light green, leaves are still fresh, do not buy soft tubers that are often damaged or soaked in medicine.

How to choose fresh carrots : Choose an elongated tuber, hold it firmly in your hand, the color is dark orange and bright, the stem does not have any cuts or bruises, the petiole must be green.

How to choose a delicious green papaya : First, when holding a papaya fruit, it must be firm, not soft, on the body not scratched or blackened, waterlogged, the skin must be dark green.

How to choose a good papaya tuber : Less dry, not too old, not too small, not too big

How to choose fresh white radish : Choose medium-sized tubers, elongated, thin towards the tail, with the stem and roots intact, the white blood on the right is bright and not scratched.

How to store melons for a long time?

You should store it in the refrigerator to keep it for a long time, if you store it outside, keep it in a cool place

Use a glass jar to keep the taste and be able to see the inside

When eating, take a little enough to eat, if you take a lot, absolutely do not put it back in the jar because doing so will make the jar of melon spoil quickly.

All materials such as glass jars, lids, and sugar fish sauce cookers must be sterilized and drained

Reference : Tips to preserve melon dishes on New Year’s Day are sour

Above are 3 ways to make delicious sweet and sour pickles in the right way, wish you success in making homemade pickles for your family.

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