5.0 from 3 votes
Vietnamese Pickled Vegetables
These easy 30-minute Vietnamese Pickled Vegetables add texture and flavor to brighten up a variety of Asian meals.
Prep Time
5 mins
Additional Time
25 mins
Total Time
30 mins
Servings: 4 people
Calories: 74 kcal
Course:
Side Dish , Salad
Cuisine:
Vietnamese
Ingredients
- 8 radishes
- 2 jalapeños
- 1 (10 oz) bag shredded carrots
- 2 cups white vinegar
- ¼ cup sugar
- 1 teaspoon salt
Instructions
- First, prep your ingredients by slicing the radish and jalapeno.
- Then, add the vinegar, salt and sugar to a dish, whisking to combine. Add the carrots, radishes and jalapenos, stirring to mix.
- Refrigerate at least 25 minutes and up to 8 hours prior to serving.
Cup of Yum
Notes
- I leave the seeds in the jalapeno because I like some heat in my pickled vegetable. If you want the flavor of the jalapeno without the heat you can remove the seeds prior to adding the sliced jalapeno to the mix. If removing the seeds, either wear rubber gloves or be sure to wash your hands well and not touch your face the rest of the day so you don't get oils from the jalapeno in your eyes.
Nutrition Information
Calories
74kcal
(4%)
Carbohydrates
13g
(4%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.01g
Sodium
588mg
(25%)
Potassium
40mg
(1%)
Fiber
0.3g
(1%)
Sugar
13g
(26%)
Vitamin A
118IU
(2%)
Vitamin C
10mg
(11%)
Calcium
11mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 74
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 588mg | 25% |
| Potassium | 40mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 11mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.