Different types of quick Vietnamese pickles (red onion, carrot and daikon)

Me ear-dropping 10-year-old’s discussion with his friend:

Friend: Why do you believe in God?

10-year-old: Because if you do, when you go to heaven and God is not there, you will only be a little disappointed. But if you don’t and he’s actually there, you will have a lot to explain.

Vietnamese pickles – Red Onions

(From Andrea Nguyen’s The Banh Mi Handbook)

1 large red onion (thinly sliced, soaked in ice water for 30 mins)
1/2 tsp salt
6 tbs sugar
80 ml water
150 ml distilled white vinegar

  1. Pack the drained red onion slices into a large jar.
  2. In a saucepan, boil salt + sugar + water + vinegar.
  3. Pour the hot brine into the jar with onion.
  4. Use a spoon to push the onion down to submerge.
  5. Let sit, uncovered, until cooled.
  6. Cover and refrigerate over night.
    • Note: The red onion pickles can be eaten after they are completely cool, and can be kept in the fridge for a month.

Vietnamese pickles – Carrot and Daikon

(Adapted from Andrea Nguyen’s The Banh Mi Handbook)

1 medium daikon, about 1 lb (peeled and thinly sliced)
2 carrots (peeled and thinly sliced)
2 tsp salt
105 g sugar
300 ml distilled white vinegar
240 ml water

  1. In a bowl, toss the daikon and carrots with 2 tsp salt.
  2. Let it rest for 30 minutes.
  3. Rinse under running water and drain well.
  4. Add the drained carrot and daikon into a jar.
  5. In a bowl, mix sugar + vinegar + water.
  6. Pour the brine into the jar and cover.
    • Note: the pickles can be ready to eat after one hour, and can be kept in the fridge for a month.