Name: Vietnamese Pickled Vegetables
Prep time: 20 min
Total time: 80 min
Ingredients: 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)

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

Vietnamese Pickled Vegetables

Print Recipe

Prep Time 20

Resting Time 1

Total Time 1 20

Course Side Dish

Cuisine Asian

Servings 1.5 quarts

Ingredients

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

Instructions

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