Spicy Vietnamese Quick-Pickled Vegetables

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These Vietnamese-style 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, barbecued meats, fish tacos, etc. Store in the refrigerator for up to one month.

close up view of Spicy Vietnamese Quick Pickled Vegetables in a jar, with a cucumber in the background
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Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
1 hrs 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.

Nutrition Facts (per serving)

27 Calories
0g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 27
% Daily Value *
Total Fat 0g 0%
Sodium 487mg 21%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 1g
Vitamin C 9mg 45%
Calcium 16mg 1%
Iron 0mg 1%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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