Crunchy and Tangy Vietnamese Pickled Vegetables

I love the tangy crunch of Vietnamese pickled vegetables. The best part is that they can be served alongside other Vietnamese dishes like banh mi, noodle bowls, and salads. These pickled veggies store great in the fridge and can last for weeks.  Give this super easy recipe a try! 

Vietnamese Pickled Vegetables

total time 45mins  serves 2-3

ingredients

• 2 carrots, peeled and shredded
• 1/4 daikon or 1/2 onion, peeled and sliced thinly/shredded
• 1/2 cucumber, sliced thinly/shredded 
• 1 1/2 tbsp sugar
• 1/2 cup rice wine vinegar
• 1/4 cup apple cider vinegar
• 1/2 cup water

directions

1. in a bowl combine the sugar, rice wine vinegar, apple cider vinegar, and water
2. stir well, add veggies, make sure to immerse all the veggies
3. add more water if needed
4. let sit in the fridge for at least 30 minutes
5. best stored in a mason jar to allow to pickle
6. last up to 30 days in the fridge
7. add to your sandwiches, noodle bowls, and salads

Enjoy!

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xxJ

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