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.
Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 1 hr 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
Gather all ingredients.
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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.
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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.
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.
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Screw on lids and refrigerate for at least 1 hour before serving.
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Recipe Tip
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.