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Vietnamese Quick-Pickled Vegetables

Makes about 4 cups, Serves 8
Time 1 hr 10 min
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 fine sea salt
  • 2 carrots, thinly sliced
  • 1 Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1 (1/2-inch) piece ginger, peeled and thinly sliced
  • 1 large daikon radish, peeled and thinly sliced
  • 1/2 English 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.

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.
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  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon fine sea salt
  • 2 carrots, thinly sliced
  • 1 Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1 (1/2-inch) piece ginger, peeled and thinly sliced
  • 1 large daikon radish, peeled and thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.