Vietnamese Quick Pickled Veggies
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I absolutely love whipping up these Vietnamese Quick Pickled Veggies when I’m in the mood for something fresh and vibrant. They come together in no time—just a quick 10 minutes of prep and a little patience while they marinate. The combination of crisp radishes, cool cucumbers, and sweet carrots really brightens up any dish. I often use them as a crunchy topping for banh mi sandwiches or toss them into salads for a zesty kick. Plus, the tangy-sweet pickling liquid makes everything taste so refreshing, making them a perfect side for grilled meats or seafood. Honestly, these pickled veggies have a way of elevating even the simplest meals, and I can’t get enough of that flavor!
Why You’ll Love Vietnamese Quick Pickled Veggies
- Fresh Flavor Boost: These pickled veggies bring a vibrant crunch and tangy sweetness that instantly brighten up any meal.
- Quick and Easy: With just a few minutes of prep and a short marinating time, you can whip up a delicious topping or side dish in no time.
- Perfect for Meal Prep: They store well in the fridge, making them an easy addition to your meals throughout the week without any extra effort.
- Versatile Uses: Whether you’re adding them to sandwiches, salads, or grilled dishes, these pickled veggies enhance flavors in all kinds of recipes.
- Healthful Crunch: Packed with fresh vegetables, they’re not just tasty but also a nutritious way to add some color and texture to your meals.
Ingredients Needed To Make Vietnamese Quick Pickled Veggies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Water
- Sugar
- Rice vinegar
- Kosher salt
- Radish
- English cucumbers
- Matchstick carrots
How To Make Vietnamese Quick Pickled Veggies
- Combine the water, sugar, vinegar, and salt in a pot and bring to a boil.
- Remove the pot from heat and let the mixture cool down.
- Prepare a container for the veggies.
- Add the sliced vegetables to the container.
- Pour the cooled mixture over the veggies.
- Seal the container and let it sit in the fridge to marinate before using.
Commonly Asked Questions
Can I use different vegetables for pickling?
Absolutely! You can experiment with various vegetables to find your favorite combinations. Bell peppers, onions, or even green beans make great options and can add different flavors and textures to your pickles.
How long do the pickled veggies last in the refrigerator?
These pickled veggies are quite resilient and can last in the refrigerator for up to two weeks. Just make sure to keep them in an airtight container to maintain their crunch and flavor.
Can I adjust the sweetness or acidity of the pickling liquid?
Yes, you can easily tweak the pickling liquid to match your taste. If you prefer it sweeter, simply add more sugar; for a tangier flavor, increase the vinegar amount.
Can I reuse the pickling liquid for another batch of veggies?
Definitely! You can reuse the pickling liquid for another batch. Just strain out any solids, bring the liquid to a boil again, and pour it over your new veggies.
How should I use these pickled veggies in a dish?
These quick pickled veggies are incredibly versatile! You can use them as toppings for banh mi sandwiches, toss them into salads, or serve them as a refreshing side with grilled meats or seafood. I love topping a Korean Short Rib Rice Bowl or these Korean Short Rib Tacos with the pickled veggies for a zesty crunch!
Do I need to cook the vegetables before pickling them?
Nope! One of the best things about this recipe is that you don’t have to cook the veggies. Just slice them up, mix with the pickling liquid, and let them soak in the flavor.
Can I make these pickles ahead of time for a party?
Absolutely! These pickled veggies are perfect for prepping in advance. Just make them a day or two before your gathering for the best flavor. They’ll be ready to impress your guests!
Vietnamese Quick Pickled Veggies
Equipment
- Measuring cups/spoons
- large airtight container
Ingredients
- 1 ½ cups water
- 1 ½ tbsp sugar
- 1 cup rice vinegar
- 2 tsp kosher salt
- 1 cup radish thinly sliced
- 2 cups English cucumbers thinly sliced
- 1 ½ cups matchstick carrots
Instructions
- In a medium-sized pot, combine water, sugar, rice vinegar, and kosher salt. Bring to a boil.
- Once boiling, remove from heat and let the mixture cool for 10 minutes.
- Prepare a large airtight container for pickling.
- Add the sliced radish, cucumbers, and matchstick carrots to the container.
- Pour the cooled liquid mixture over the veggies in the container.
- Close the container tightly and let the veggies marinate in the refrigerator for at least 1 hour before using in a dish.
Nutrition
I love keeping a jar of these quick pickled veggies in my fridge; they add such a fresh crunch to any meal! Whether I’m topping off a sandwich or tossing them into a salad, they always elevate my dishes. Plus, they’re super easy to whip up, making them a go-to in my kitchen.
