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.
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.
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.
Vietnamese Pickled Vegetables
Quick pickled veggies with a Vietnamese twist that are a great condiment or side.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 4 cups 1x
- Category: Condiment
- 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)
- Put vinegar, water, honey and salt into a large bowl and whisk until the honey is dissolved.
- Add carrots, daikon, cucumbers and toss to combine.
- Cover and refrigerate for at least 1 hour or up to several hours before serving.
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