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Spicy Vietnamese Quick Pickled Vegetables

Rated as 5 out of 5 Stars

"These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc."
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2 h servings 27
Original recipe yields 10 servings


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  1. 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.
  2. Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
  3. 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.
  4. Screw on lids and refrigerate at least 1 hour before serving.


  • Cook's Note:
  • The longer you leave the vegetables to pickle, the better they get. They also get spicier, so only use 1 jalapeno if you are sensitive to heat. These will keep in the fridge up to a month.

Nutrition Facts

Per Serving: 27 calories; 0.1 6.3 0.7 0 487 Full nutrition

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A tangy, spicy, and crispy treat not just for banh mi. I served it with some vegan chili as well. Truly delicious! Thank you for the recipe.