Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!
Vietnamese Pickled Vegetables
Discover the vibrant flavors of Vietnam with this delightful pickled vegetables recipe! These tangy, crunchy veggies are a staple in Vietnamese cuisine, often served as a refreshing accompaniment to banh mi sandwiches, salads, and noodle dishes. With their bright colors and zesty flavor, they not only enhance your meals but also add a touch of tradition to your dining table. Perfect for those looking to elevate their dishes with a burst of flavor, these pickled veggies are a must-try!
Servings: 8
Ingredients
- Water
- 1 cup
- Salt
- 1 tablespoon
- Sugar
- 1/4 cup
- White vinegar
- 1 cup
- Daikon radish
- 1 medium, julienned
- Carrots
- 2 medium, julienned
Instructions
- In a large bowl, combine the julienned carrots and daikon radish. Toss them together to ensure an even mix.
- In a saucepan, combine the water, white vinegar, sugar, and salt. Stir well and bring the mixture to a boil over medium heat.
- Once the liquid has reached a boil, carefully pour it over the vegetables in the bowl, ensuring they are fully submerged.
- Allow the mixture to cool to room temperature; this will help the flavors meld.
- After cooling, transfer the pickled vegetables and liquid to a clean jar. Seal tightly.
- Refrigerate for at least 1 hour before serving to allow the vegetables to pickle. These pickled vegetables will keep in the refrigerator for up to 1 week.
Dietary Information
Servings: 8 • Dish Type: Condiment • Prep Time: 15 minutes • Cook Time: 5 minutes • Calories: 30 • Fat: 0g • Carbs: 7g • Protein: 1g • Sodium: 500mg • Sugar: 6g
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...
Selecting wines...