Teresa's Recipes
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!
Ingredients
- 1 cup Water
- 1 tablespoon Salt
- 1/4 cup Sugar
- 1 cup White vinegar
- 1 medium, julienned Daikon radish
- 2 medium, julienned Carrots
Dietary Notes
- 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
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.
Tips
- For an added kick, consider adding sliced jalapeños or a splash of fish sauce to the pickling liquid.
- You can also experiment with other vegetables such as cucumbers or red cabbage for a colorful variety.
- These pickled vegetables are great on their own but can also be used as a garnish for pho or rice dishes.