Vietnamese Quick-Pickled Vegetables

Vietnamese Quick-Pickled Vegetables

Makes about 4 cups, Serves 8

This easy quick-pickle is crunchy, sweet and salty. It's the perfect accompaniment to Asian meat dishes or a colorful addition to salads and sandwiches. If you're feeling creative, use the pickling mixture with other vegetables like asparagus, green beans or cauliflower.

Ingredients: 
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 carrots, thinly sliced
  • 2 Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1 (1/2-inch) piece ginger, peeled and thinly sliced
  • 1 large daikon, peeled and thinly sliced
  • 1/2 English seedless cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
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Method: 

Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.

Nutritional Info: 
Per Serving:60 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 13g carbohydrate (1g dietary fiber, 9g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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