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vietnamese pickled vegetables

Recipe by
Chef Potpie (Laurel)
Southworth, WA

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.

yield 6 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For vietnamese pickled vegetables

  • 1/2 lb
    carrot, peeled and julienned
  • 1/2 lb
    daikon radish, peeled and julienned
  • 2
    jalapeno peppers, cut in thin rings, seeds removed for less heat
  • 1 tsp
  • 1/2 tsp
    kosher salt
  • 1/4 c
  • 3/4 c
    warm water
  • 3/4 c
    rice vinegar

How To Make vietnamese pickled vegetables

  • 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.
  • 2
    Put vegetables in a colander and rinse under cold water and drain well.
  • 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.
  • 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.
  • 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.