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These Vietnamese-style pickled veggies are typically served as a side to banh mi sandwiches, but they also go well with fish and chips, grilled meats, fish tacos, and other dishes typically paired with coleslaw. For up to a month, keep in the fridge.
Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 1 hr 40 mins
Total Time: 2 hrs 10 mins
Servings: 10
Yield: 2 pints
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
Directions
Step – 01
- 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.
Step – 02
- 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.
Step – 03
- 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.
Step – 04
- Screw on lids and refrigerate for at least 1 hour before serving.
Tips
The longer you let the vegetables pickle, the better they get. They also get spicier, so only use one jalapeño if you’re sensitive to heat.
Note
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
Calories | 27 |
Fat | 0g |
Carbs | 6g |
Protein | 1g |
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