Water spinach, also known as ong choy, is a versatile green with a slightly peppery bite. While often enjoyed stir-fried or in soups, this recipe unveils a surprising twist: a deliciously crisp and tangy sweet and sour pickle. Imagine the vibrant green stalks, perfectly preserved in a sweet and sour brine, offering a delightful contrast of textures and flavors. This isn't your grandma's pickle; it's a modern take on a classic preservation method, resulting in a refreshing side dish or a unique addition to your next appetizer spread. The sweet and sour balance is perfectly harmonious, creating a mouthwatering experience that will leave you wanting more.
This recipe transforms the humble water spinach into a culinary masterpiece. The pickling process is surprisingly simple, requiring readily available ingredients and minimal effort. Ready to discover how to achieve this amazing transformation? Let's dive into the step-by-step process to make your own batch of crispy sweet and sour pickled water spinach.
Tools Needed
- basin
- plate
- pot
- bowl
- ice
- jar
- bamboo stick (optional)
Ingredients
- Water Spinach (Wild Morning Glory): 800g
- Vinegar: 2 cups + 300ml
- Sugar: 0.5 cup + 300g
- Salt: 30g
- Garlic
- Chili
- Water: 1L + 2L
Step-by-Step Instructions
Step 1. Prepare and Soak Water Spinach
- Remove leaves from old sections, cut off young shoots. Wash thoroughly multiple times with water, and once with diluted salt water.
- In a basin, mix 2L water, 2 cups vinegar, 0.5 cup sugar. Stir until sugar dissolves. Add prepared water spinach, and submerge with a plate. Soak for at least 2 hours, or 3 for best results. Stir occasionally.
Step 2. Make the Sweet and Sour Pickling Liquid
- In a pot, combine 1L water, 300g sugar, 300ml vinegar, and 30g salt. Cook over medium heat, stirring constantly until it boils. Skim off foam, reduce heat to low, and simmer for 5-6 minutes until slightly thickened.
- Once the soaking liquid cools to 30-40°C, add garlic and chili.
Step 3. Blanch and Prepare Water Spinach
- Bring a pot of salted water to a boil. Add small portions of water spinach and blanch for 8-10 seconds until bright green. Immediately transfer to an ice bath.
- Soak blanched water spinach in ice water for 8-10 minutes. Drain well and cut into bite-sized pieces (optional).
Step 4. Combine, Seal, and Cool
- Add the blanched water spinach to the cooled soaking liquid. Pack tightly into clean, dry jars. Let cool completely.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use wild water spinach for a crispier texture.
- Adjust vinegar amount for desired shelf life: 300ml for 2 days, 200ml for 3-4 days.
- Don't over-blanch the water spinach; 8-10 seconds is sufficient.
- Adding garlic and chili while the soaking liquid is still warm enhances their flavor.
- Cut the water spinach into pieces for faster absorption of the soaking liquid.
Nutrition
- N/A
FAQs
1. How long will the pickled water spinach last?
Stored properly in the refrigerator, your pickled water spinach should last for about 2-3 weeks. Make sure it's fully submerged in the brine.
2. Can I use other vegetables besides water spinach?
While this recipe is specifically for water spinach, you can experiment! Other leafy greens like bok choy or even thin slices of carrots might work well, but adjust pickling time accordingly.
This crispy sweet and sour pickled water spinach recipe is a fantastic way to enjoy this often-overlooked vegetable. The bright flavors and satisfying crunch make it a perfect addition to any meal, from simple snacks to more elaborate dishes. So, grab your ingredients and give this recipe a try – you won't be disappointed!