Go Back
–+ servings
A container of Vietnamese Pickled Vegetables with sliced jalapenos, sliced radishes and shredded carrots floating in vinegar.

Vietnamese Pickled Vegetables

Shannon
These easy 30-minute Vietnamese Pickled Vegetables add texture and flavor to brighten up a variety of Asian meals.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cooling Time 25 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Vietnamese
Servings 4 people
Calories 74 kcal

Equipment

Ingredients
  

Instructions
 

  • First, prep your ingredients by slicing the radish and jalapeno.
  • Then, add the vinegar, salt and sugar to a dish, 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.

Notes

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.

Nutrition

Calories: 74kcalCarbohydrates: 13gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 588mgPotassium: 40mgFiber: 0.3gSugar: 13gVitamin A: 118IUVitamin C: 10mgCalcium: 11mgIron: 0.1mg
Keyword Vietnamese Pickled Vegetables
Tried this recipe?Let us know how it was!