nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Vietnamese pickled vegetables

Rick_Ruiz_125018

I currently own a VP112 chamber vacuum sealer. I plan on making Vietnamese pickled vegetables; sliced veggies, water, sugar, salt and vinegar. And sealing them in a mason jar utilizing the VP112. Question is how long will they last?

Find more posts tagged with

Everything Else

Comments

tshewman

If keeping them in a mason jar and not in a hurry, the VP 112 isn't necessary. If you want to quick pickle and store them in the mason jar, kept in the fridge, they will last until they grow hair (which I admittedly could use). Have done this (minus the hair) with many veggies using a similar strategy (FWIW, if you can get your hands on some, the attica vinegar leaves a really clean taste. It's~24% so you need less (most vinegars have ~5%), but lean none the less.

Rick_Ruiz_125018

Well quick pickling is not necessary to me so I assume I can just mix and toss the ingredients in the and jar and let it sit in the fridge, like you mentioned. So how long do you think until it'll become hairy? :S I would like to keep them in the fridge, as I might have a hankering for a Banh Mi every now and then.

Brandon_Byrd_40557

For something like cucumbers, not very long. The vacuum pickling breaks down the cell walls and the resulting pickles will lose their crunch and get soggy if you let them sit for a while. This isn't true for harder vegetables like carrots, but they don't much benefit from vacuum pickling compared to traditional methods. Spoilage isn't really a concern, but in my experience vacuum pickled cucumbers are best used within a day. The good news is that they only take 60 seconds to make!

tshewman

probably a year (+/-) and texture will likely change over time.

tshewman

I find adding calcium helps with the texture quite a bit..

Rick_Ruiz_125018

Okay, will I will be mainly doing carrots and daikon radish. Makes sense what you said though.

tshewman

Below is a sample of various pickles just pulled from the fidge with different time spreads.

.Dill pickles - ~4 mos old (we had lots of cucumbers). Still crunchy-added Ca2+ to the pickling brine-makes a big difference. Tried others without and went soft within a month.

Yellow squash ~ 3 mos - same base as dill brine and CA2+. Nice gentle flavor that adds acidity to amost anything (almost like a pear vinegar which I also do).

Carrots - No Ca2+, still crunch after ~5mos (no surprise).

Apple slices - ~3 weeks. Added Ca2+ but probably should have added more (~.5% instead of 2) (I can only make so much apple crumble). Great with pork, roasted jalapeno pudding/puree, on a sub....or on their own.

I like pickled almost anything on it's own and like to snack on them (I've been known to drink the pickling brine in the bottom of the bowl on occassion too-just watch out if using anything other than wine vinegar.....cough).