Best Spicy Vietnamese Quick Pickled Vegetables Recipes

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua) image

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Provided by Huy Vu

Categories Sides

Time P3DT20m

Number Of Ingredients 7

Ingredients

1/2 lb daikon radish
1/2 lb carrots
1 tbsp salt
1/2 c boiling water
5 tbsp granulated white sugar
filtered room temp. water
4 tbsp distilled vinegar

Steps:

Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
Add to jars, filling almost to the top.

Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving

VIETNAMESE QUICK-PICKLED VEGETABLES

VIETNAMESE QUICK-PICKLED VEGETABLES image

Categories Vegetable

Yield 4-6 people

Number Of Ingredients 9

Ingredients

1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 carrots, thinly sliced
2 Thai bird or serrano chiles , stemmed and quartered lengthwise
1 (1/2-inch) piece ginger, peeled and thinly sliced
1 large daikon, peeled and thinly sliced
1/2 English seedless cucumber, thinly sliced
1/2 red onion, thinly sliced

Steps:

Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.

VIETNAMESE PICKLED VEGETABLES

Vietnamese Pickled Vegetables image

These pickled vegetables are a sweet and spicy addition to Bahn Mi sandwiches and also Vietnamese noodle bowls. Credit for this recipe goes to seletsucre.com. You can easily half this and make only one jar. I have a julienne peeler, which you can purchase online. It make it so much easier! Cook time is marinating time. These will keep for months in the fridge, and they only get more flavorful with time.

Provided by Chef PotPie

Categories Vietnamese

Time P1DT15m

Yield 2 pint jars, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 lb carrot, peeled and julienned (about 3 medium carrots)
1 lb daikon radish, peeled and julienned (about 1 large daikon)
4 jalapeno peppers, sliced
2 teaspoons sugar
1/2 cup sugar
1 teaspoon kosher salt
1 1/2 cups warm water
1 1/2 cups rice vinegar

Steps:

In a large bowl, mix carrots, daikon radish, and jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and daikon begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
Rinse the vegetables with cold water and drain well.
In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
Store in the refrigerator, and let sit 24 hours before eating. The flavor improves with time, and the pickles should last for months.

Nutrition Facts : Calories 58.6, Fat 0.1, Sodium 229, Carbohydrate 14.5, Fiber 1.8, Sugar 11.9, Protein 0.6