Spicy Vietnamese Quick Pickled Vegetables Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Spicy Vietnamese Quick Pickled Vegetables Recipe). These quick 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, BBQ, fish tacos, etc.

Brief

Prep 20 mins

Cook: 10 mins

Additional: 1hr30 mins

Total: 2hrs

Servings: 10

Yield: 10 servings

Spicy Vietnamese Quick Pickled Vegetables Recipe

Ingredients

½ pound carrots

peeled and cut into matchsticks

½ pound purple daikon radish

peeled and cut into matchsticks

½ pound English cucumber

sliced into thin rounds

2 jalapeno peppers

sliced into rings

2 cups water

1 ½ cups rice vinegar

2 tablespoons white sugar

2 teaspoons salt

Side Dish

Directions

Step 1

Inspect 2 mason jars for cracks and rings for rust discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new unused lids and rings in warm soapy water.

Step 2

Divide carrots radishes cucumbers and jalapeno peppers evenly into the 2 clean jars.

Step 3

Combine water vinegar sugar and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature about 30 minutes.

Step 4

Screw on lids and refrigerate at least 1 hour before serving.

Nutritional Information

Spicy Vietnamese Quick Pickled Vegetables Recipe

Servings Per Recipe:10

Calories: 26.6

% Daily Value *

Protein: 0.7g 1%

Carbohydrates: 6.3g 2%

Dietary Fiber: 1.3g 5%

Sugars: 4.5g

Fat: 0.1g

Vitamin A Iu: 3868IU 77%

Niacin Equivalents: 0.3mg 3%

Vitamin B6: 0.1mg 4%

Vitamin C: 8.9mg 15%

Folate: 12mcg 3%

Calcium: 15.6mg 2%

Iron: 0.2mg 1%

Magnesium: 7.4mg 3%

Potassium: 130.9mg 4%

Sodium: 487mg 20%

Calories From Fat: 0.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.