Vietnamese Pickled Vegetables is a wonderful ingredient adding both flavour and texture to various Asian-inspired salads, sandwiches and burgers. What is more, it makes a great side dish for stir-fried noodles or rice!
It seems really rather fashionable to pickle and ferment these days! From Sourdough to Kombucha, everyone is doing something! Today we are sharing a very simple, Vietnamese-inspired pickled vegetable recipe, that works great in a world-renowned Banh Mi sandwich. Quick to make, and the veggies don’t take long to infuse with the salty & sweet sourness of the pickling liquid.
You can pickle the veggies at room temperature for up to 4 days before storing them in the fridge if you like them sharp and strong-tasting. For us, possibly due to an ‘unadventurous’ European pallet, we prefer milder-tasting pickle and only leave the veg to ferment for 24 hours before using.
One of our favourite things to do with these Vietnamese Pickled Vegetables is to use them in our Banh Mi-Inspired Burgers (recipe coming in a couple of days!).
Simple Method for Vietnamese Pickled Vegetables
Disinfect a 300ml jar with boiling water and let it air dry before using. Make sure your jar isn’t warm before putting the vegetabls in to ensure maximum crunchiness.
Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt have dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.
Arrange the vegetables inside a jar. We like to keep them in separate layers, but you don’t have to. We also like to keep the garlic clove to add flavour but we discard it after as it’s too pungent to eat! Pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course, your taste). We leave ours for 24 hours at around 18-20°C for mildly pickled veggies.
Store the vegetables in the fridge for up to 1 week.
Vietnamese Pickled Vegetables
Equipment
- 300ml jar
Ingredients
- 4 radishes thinly sliced
- ½ chilli thinly sliced
- 1 small carrot julienned
- 1 garlic clove pealed, whole
For Pickling Liquid:
- 30 ml rice or white wine vinegar
- 20 g caster sugar
- 90 ml water add more if you need to fully submerge
- 1/4 tsp salt
Instructions
- Disinfect a 300ml jar with boiling water and let it air dry before using.
- Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt has dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.
- Arrnnge the vegetables inside a jar and pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course your taste). We leave ours for 24 hours at around 20°C for mildly pickled veggies.
- Store the vegetables in the fridge for up to 1 week.
Nutrition
