Spicy Vietnamese Quick-Pickled Vegetables
These pickled vegetables, inspired by Vietnamese cuisine, are classically presented as a condiment alongside banh mi sandwiches. However, they also serve as a delightful accompaniment for a variety of dishes, such as fish and chips, barbecued meats, fish tacos, and more—similar to how you might enjoy coleslaw. Keep them refrigerated, and they will stay fresh for up to one month.
Ingredients
- 2 cups water
- 1 ½ cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
- ½ pound carrots, peeled and cut into matchsticks
- ½ pound purple daikon radish, peeled and cut into matchsticks
- ½ pound English cucumbers, thinly sliced
- 2 medium jalapeno peppers, sliced into rings
Instructions
- Gather all ingredients.
- Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
- Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate for at least 1 hour before serving.
Nutrition
Calories: 27kcalCarbohydrates: 6gProtein: 1gSodium: 487mgPotassium: 131mgSugar: 5gVitamin C: 9mgCalcium: 16mg
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