These easy 30-minute Vietnamese Pickled Vegetables add texture and flavor to brighten up a variety of Asian meals.
Vietnamese Cuisine is commonly known for its fresh flavors. Various forms of grilled chicken or pork are served on top of noodle bowls, with rice, or on a banh mi sandwich. All of these meals are often accompanied by an assortment of pickled vegetables to add texture and flavor to the dish.
Here's what you need to make Vietnamese Pickled Vegetables:
- white vinegar
- shredded carrots
See recipe card for quantities.
Here's how to make Vietnamese Pickled Vegetables:
First, prep your ingredients by slicing the radish and jalapeno.
Then, add the vinegar, salt and sugar to a disk, whisking to combine. Add the carrots, radishes and jalapenos, stirring to mix. Refrigerate at least 25 minutes and up to 8 hours prior to serving.
Hint: I leave the seeds in the jalapeno because I like some heat in my pickled vegetable. If you want the flavor of the jalapeno without the heat you can remove the seeds prior to adding the sliced jalapeno to the mix. If removing the seeds, either wear rubber gloves or be sure to wash your hands well and not touch your face the rest of the day so you don't get oils from the jalapeno in your eyes.
Want to substitute an ingredient in these Pickled Vegetables? Here's how:
- Sugar - replace the sugar with an equal amount of an alternative sweetener such as honey or coconut sugar.
- Radishes - substitute 1 chopped english cucumber for the sliced radishes.
Try one of these variations of Vietnamese Pickled Vegetables:
- Spicy - add ¼-1/2 teaspoon red pepper flakes to the vinegar mixture before marinating to add a little heat to the cucumbers.
- Sesame - add 1 Tablespoon sesame oil to the vinegar mixture before marinating to add a unique nutty flavor.
Or try this recipe for quick Pickled Cucumbers.
These tools come in handy when making Vietnamese Pickled Vegetables:
Store these Pickled Vegetables in the refrigerator in an airtight container for up to 14 days. I do not recommend freezing these pickled vegetables.
In the US, cucumbers are by far the most commonly enjoyed pickled vegetable. Pickling can be a great way to easily preserve and enjoy garden produce so other great candidates are radishes, beets, green beans, asparagus, okra and carrots. In Vietnamese cuisine, the traditional pickled vegetables are usually a mix of carrots and radishes, sometimes with the addition of cucumber, cauliflower or jalapenos.
Looking for other vegetable recipes like this? Try these:
Serve these Vietnamese Pickled Vegetables with one of these Asian-inspired meals:
Vietnamese Pickled Vegetables
- First, prep your ingredients by slicing the radish and jalapeno.
- Then, add the vinegar, salt and sugar to a disk, whisking to combine. Add the carrots, radishes and jalapenos, stirring to mix.
- Refrigerate at least 25 minutes and up to 8 hours prior to serving.
- Don't leave food sitting out at room temperature for long periods