Quick No-Sun-Drying Vietnamese Pickled Vegetables (Dưa Món)

Steps

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1. 1
   Cut 1.5kg of mixed vegetables and toss with 100g salt; let sit for about 1 hour.
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2. 2
   Rinse the vegetables several times with water to reduce saltiness, then spin dry thoroughly using a salad spinner.
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3. 3
   Mix the dried vegetables with 350g sugar, place a heavy weight on top, and let sit for about 12 hours until the sugar dissolves and the vegetables release liquid.
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4. 4
   Strain out the sugary liquid released by the vegetables, add 500ml fish sauce, bring to a boil while skimming off any foam, then let it cool completely.
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5. 5
   Pour the cooled sauce over the vegetables in a sealed jar; let sit for a few days before eating.
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6. 6
   For longer storage, after a few days pour off the brine, boil it again, let it cool completely, then pour it back into the jar — this way the pickles can keep for several months while staying crisp and fresh.
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