How to Make Sweet and Sour Pickled Cabbage Without Drying

Sweet and Sour Pickled Mixed Vegetables - An indispensable delicacy for Tet (Vietnamese New Year). This pickling method keeps the vegetables crisp and delicious, and they last longer. They're perfect as accompaniments to sticky rice cakes (Banh Chung and Banh Tet), braised pork, marinated pork, fried fish, boiled pork, etc., making them ideal for everyday family meals or Tet celebrations.

This sweet and sour pickled vegetable recipe retains its crispness for a long time. The recipe is quick and easy; no sun drying or dehydrating is needed, making it effortless and very tasty.
Ingredients - Use whatever vegetables you have at home, such as: Green mustard greens, Chinese cabbage, Napa cabbage, etc.
350g Green paprika
400g Cucumber
300g Cabbage
Red chili
850g Napa cabbages
500g Celery
370g Carrots
--- 2.7kg - 2.8kg