Vietnamese Pickled Vegetables

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Quick pickled Vietnamese Vegetables

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

I’m a huge fan of pickles, especially this recipe for Vietnamese Pickled Vegetables using carrots, cucumbers and daikon radishes. These are quick pickled which means they won’t last on the shelf and need to be stored in the fridge but they are also done in an hour or two.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

Old school pickling scares me a little as I don’t want to poison my loved ones or myself. It’s also super time consuming. Maybe one day I’ll conquer pickling but not while I’m wrangling my young son. So, quick pickling is more my speed and allows me to indulge my love of pickles.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

These veggie pickles end up on a lot of Vietnamese dishes. I always see them in salads and along side meat dishes at my favorite Vietnamese restaurants. I’ve included them in my Vietnamese Beef Bowl. It’s a nice way to cut the fattiness of the meat. Although I have a tendency to just eat them right out of the jar.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

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Vietnamese Pickled Vegetables

Quick pickled Vietnamese Vegetables

Quick pickled veggies with a Vietnamese twist that are a great condiment or side.

  • Author: Bon Aippetit
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 4 cups
  • Category: Condiment

Ingredients

  • 1 1/2 cup Rice Vinegar (White Vinegar would be a great substitute)
  • 1/2 cup Warm Water
  • 1/4 cup Honey
  • 1/2 teaspoon Salt
  • 1 cup Shredded Carrots (about 3)
  • 2 cups Peeled and Shredded Daikon (about 1/4 large)
  • 1 cup English Seedless (about 1) or Persian Cucumber (about 3)

Instructions

  1. Put vinegar, water, honey and salt into a large bowl and whisk until the honey is dissolved.
  2. Add carrots, daikon, cucumbers and toss to combine.
  3. Cover and refrigerate for at least 1 hour or up to several hours before serving.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

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20 replies
    • Beth
      Beth says:

      Hi Morgan. There are no onions in the recipe. That was a typo which has been corrected. Thanks for bringing it to my attention!

      Reply
        • Beth
          Beth says:

          I had a technical glitch. My site put back a lot of things that I has previously updated. Super annoying but it’s all fixed now. Hope you enjoy the recipe!

          Reply
  1. Billy
    Billy says:

    This looks great! I really want to try pickling my own veggies, and I think this is definitely a good starting point. Thank you for including pictures as well, it is a very easy to follow recipe!

    Reply
    • Beth
      Beth says:

      Good catch! That should have read to add honey not sugar. I’ve updated the recipe. Thanks for letting me know about the error!

      Reply
    • Beth
      Beth says:

      It would be easy enough to double the batch but I’ve never canned it before. Actually, I’ve never done anything beyond refrigerator pickles before so I can’t advise you on traditional canning. If you try it, let me know. I’d love to know how it works out.

      Reply
  2. Connie Greenwald
    Connie Greenwald says:

    Easy enough. I used my spiralizer. Just put a batch in the fridge. Not as easy as I thought to measure twisty pieces of carrots and daikon radish. I am looking forward to trying these.

    Reply
    • Beth
      Beth says:

      I don’t know. It may be a little too acidic from the vinegar. The honey gives it some depth and flavor. Give it a try. Let me know if it works!

      Reply

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