Saturday, October 27, 2007
This recipe came about when I was making Rau Muong Xao Toi Chao (Vietnamese Water Spinach Stir-fried with Garlic and Fermented Bean Curd) and had all these leftover stems. So I decided to pickle them using the same recipe as my pickled okra. Super simple. Very tasty. Makes a great snack on its own, or as a side dish.
Rau Muong Chua (Vietnamese Pickled Water Spinach)
For a 24-oz jar, you'll need:
As many water spinach stems as you'd like.
1/3 cup white vinegar
2/3 cup water
2 tsp salt
As many dried chilli pods as you'd like
1 stem fresh dill, or 1 tsp dried dill
You don't have to buy water spinach specifically for this recipe. Just use the leftovers when you're sauteing water spinach for other recipes. Trim the too-tough stems of water spinach, and save the slightly-tough, but still pliable stems. Cut into 2- or 3-inch sections. Wash thoroughly. Place stems into a 24-oz jar with 1 stem of fresh dill, or 1 tsp dried dill, and a few dried chili pods.
Bring a pot 1/3 cup white vinegar, 2/3 cup water, and 2 tsp salt to a rapid boil. Pour the boiling water into the jar. If there's still room at the top, just add water until the jar is full. Immediately tighten the lid. You should hear a "pop," which indicates the jar is sealed.
Pickles should be ready to eat after 3 days, or up to one week if you'd like them to be more sour. Store in refrigerator and the pickles should last for months.
My other pickle recipes:
Baechu Kimchee (Korean Napa Cabbage Kimchee)
Bok Choy Kimchee (Korean Pickled Bok Choy)
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)
Ggakdugi Kimchee (Korean Pickled Radish/Daikon)