Spicy Vietnamese Quick Pickled Vegetables

Name: Spicy Vietnamese Quick Pickled Vegetables
Prep time: 20 min
Cook time: 10 min
Yield: 10
Ingredients: 1/2 pound carrots, peeled and cut into matchsticks; 1/2 pound purple daikon radish, peeled and cut into matchsticks; 1/2 pound English cucumber, sliced into thin rounds; 2 jalapeño peppers, sliced into rings; 2 cups water; 1 1/2 cups rice vinegar; 2 tablespoons white sugar; 2 teaspoons salt

⏱️ Ready in 30 min 🥄 Prep 20 min 🔥 Cook 10 min 👥 10 servings 👁️ 9 views

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 20 min

Cook 10 min

Serves 10

Difficulty Medium

🛒 Ingredients

1/2 pound carrots, peeled and cut into matchsticks

1/2 pound purple daikon radish, peeled and cut into matchsticks

1/2 pound English cucumber, sliced into thin rounds

2 jalapeño peppers, sliced into rings

2 cups water

1 1/2 cups rice vinegar

2 tablespoons white sugar

2 teaspoons salt

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 27

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 487mg 21%

Total Carbohydrate 6.3g 2%

Dietary Fiber 1.3g 5%

Total Sugars 4.5g

Protein 0.7g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones.

Immerse in simmering water until vegetables are ready.

Wash new, unused lids and rings in warm soapy water.

Divide carrots, radishes, cucumbers, and jalapeño peppers evenly into the 2 clean jars.

Combine water, vinegar, sugar, and salt in a medium saucepan.

Bring to a boil and cook until sugar is dissolved, about 3 minutes.

Turn off heat and let cool for 2 minutes.

Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.

Screw on lids and refrigerate at least 1 hour before serving.