For a milder flavor, remove the seeds and membranes from the jalapeños before slicing. Feel free to experiment with other vegetables, such as cauliflower florets or green beans. These pickles are best after 24 hours, allowing the flavors to fully meld. Store in the refrigerator for up to one month. The color of the radish may leach into the other vegetables over time, but this does not affect the flavor.
Spicy Vietnamese Quick-Pickled Vegetables
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 10 mins
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SERVING10 People
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VIEWS18
Bright, tangy, and subtly spicy, these quick-pickled vegetables offer a delightful crunch and a burst of flavor. Inspired by traditional Vietnamese techniques, they're the perfect condiment to elevate your banh mi, complement grilled meats, or add a zesty kick to tacos.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber1 g
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Protein1 g
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Sodium487 mg
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Sugar5 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Jars: Ensure two pint-sized jars are free from cracks. Submerge them in simmering water to sterilize. Wash new lids and rings with warm, soapy water. (5 minutes)
02
Step
8 mins
Create the Brine: In a medium saucepan, combine water, rice vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Allow to cool slightly, about 2 minutes. (8 minutes)
03
Step
5 mins
Pack the Vegetables: Evenly distribute the carrots, daikon radish, cucumbers, and jalapeño slices between the two sterilized jars. (5 minutes)
04
Step
30 mins
Infuse with Flavor: Carefully pour the hot brine over the vegetables in each jar, ensuring they are fully submerged. Let the jars cool to room temperature. (30 minutes)
05
Step
1 hrs
Chill and Serve: Secure the lids and refrigerate for at least 1 hour before serving. The pickled vegetables will continue to develop flavor as they chill. (1 hour)
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RECIPE REVIEWS
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Please Rate
Raheem Dare
Jun 19, 2025I love how quick and easy these are to make. I added a little ginger for extra zing.
Tremaine Johnston
Jun 6, 2025This recipe is a game-changer! My banh mi has never tasted so good. The perfect balance of sweet, sour, and spicy.
Earlene Block
May 23, 2025These pickles are so versatile. I've been putting them on everything from tacos to salads.
Edna Mosciski
May 13, 2025The instructions were clear and easy to follow. My first batch turned out perfectly!