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    Home » PANTRY

    Vietnamese Pickled Vegetables

    Published: June 6, 2021 · Updated: October 19, 2021 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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.

    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 vegetables 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.

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    vietnamese pickeled vegetables

    Vietnamese Pickled Vegetables

    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!
    3.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Pickling time: 1 day d
    Total Time 1 day d 10 minutes mins
    Course Pantry Ingredients, Side Dish
    Cuisine Vietnamese
    Servings 2 portions (300ml jar)
    Calories 62 kcal

    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
    • ¼ teaspoon 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

    Calories: 62kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 320mgPotassium: 165mgFiber: 1gSugar: 12gVitamin A: 5203IUVitamin C: 20mgCalcium: 19mgIron: 1mg
    Keyword Banh Mi Vegetables, Pickled Vegetables, Vietnamese Pickle, Vietnamese PIckled Vegetables, VIetnamese PIckles for Banh Mi
    Tried this recipe?Let us know how it was!
    Vietnamese PIckled Vegetables

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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