Quick Pickled Vietnamese Veggies

A good side or addition to spring rolls or banh mis.

Vietnamese Pickled Vegetables

Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Asian
Servings 1.5 quarts


  • 1/3 c rice vinegar
  • 3 T c sugar
  • 2 T salt
  • 1 large carrots halved lengthwise then thinly sliced
  • 2 Thai or Serrano chiles sliced lengthwise
  • 2 in. ginger thinly sliced
  • 1/2 daikon quartered then thinly sliced
  • 1/2 cucumber thin half-moons
  • 1/2 red onion halved then thinly sliced


  • Combine vinegar, sugar, and salt in large bowl. Stir to dissolve.
  • Add all veggies. Toss to coat.
  • Cover and refrigerate for at least an hour.
Keyword pickle, Vietnamese