vietnamese pickled vegetables

Name: Vietnamese Pickled Vegetables
Prep time: 15 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 1/2 pound(s) carrot, peeled and julienned; 1/2 pound(s) daikon radish, peeled and julienned; 2 jalapeno peppers, cut in thin rings, seeds removed for less heat; 1 teaspoon(s) sugar; 1/2 teaspoon(s) kosher salt; 1/4 cup(s) sugar; 3/4 cup(s) warm water; 3/4 cup(s) rice vinegar

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Chef Potpie (Laurel)

Southworth, WA

Updated on Apr 7, 2021

These pickled vegetables are sweet, tangy, and a little bit spicy. They are traditionally used on Banh Mi sandwiches, and also as part of noodle bowls. I have a julienne peeler-type tool, (available online), that makes the work a lot easier! These veggies get more flavorful over time and should keep for months in the refrigerator.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

1/2 pound carrot, peeled and julienned
1/2 pound daikon radish, peeled and julienned
2 jalapeno peppers, cut in thin rings, seeds removed for less heat
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup sugar
3/4 cup warm water
3/4 cup rice vinegar

How To Make vietnamese pickled vegetables

Step 1

Place carrots, daikon and jalapeno rings in a bowl and sprinkle with 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss well, letting the vegetables soften for about 3 minutes. They are soft enough as soon as you can touch the ends of a daikon together without it breaking in half.

Step 2

Put vegetables in a colander and rinse under cold water and drain well.
Step 3

In a bowl or measuring cup, mix together 3/4 cup warm water, 3/4 cup rice vinegar and 1/4 sugar. Stir until sugar has dissolved.
Step 4

Transfer softened vegetables into a clean pint jar and pour pickling liquid over them. Run an knife around the inside of the jar, pressing into vegetables to release air bubbles. Vegetables should be completely covered with liquid.
Step 5

Store in refrigerator and let sit 24 hours before eating. The flavor improves with time and vegetables should keep in the fridge for months.
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