Best Vietnamese Pickled Vegetables Recipes

Spicy Vietnamese Quick Pickled Vegetables image

Provided by Soup Loving Nicole

Time 2h

Yield 10

Number Of Ingredients 8

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

VIETNAMESE QUICK-PICKLED VEGETABLES image

Categories Vegetable

Yield 4-6 people

Number Of Ingredients 9

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

Steps:

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.

Vietnamese Pickled Vegetables image

Provided by Chef Potpie (Laurel)

Time 15m

Number Of Ingredients 8

1/2 lb carrot, peeled and julienned
1/2 lb daikon radish, peeled and julienned
2 jalapeno peppers, cut in thin rings, seeds removed for less heat
1 tsp sugar
1/2 tsp kosher salt
1/4 c sugar
3/4 c warm water
3/4 c rice vinegar

Steps:

1. Place carrots, daikon and jalapeno rings in a bowl and sprinkle with 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss well, letting the vegetables soften for about 3 minutes. They are soft enough as soon as you can touch the ends of a daikon together without it breaking in half.
2. Put vegetables in a colander and rinse under cold water and drain well.
3. In a bowl or measuring cup, mix together 3/4 cup warm water, 3/4 cup rice vinegar and 1/4 sugar. Stir until sugar has dissolved.
4. Transfer softened vegetables into a clean pint jar and pour pickling liquid over them. Run an knife around the inside of the jar, pressing into vegetables to release air bubbles. Vegetables should be completely covered with liquid.
5. Store in refrigerator and let sit 24 hours before eating. The flavor improves with time and vegetables should keep in the fridge for months.