Have you ever wondered how those pickled vegetables served in Vietnamese restaurants are made? These sweet, and salty pickled vegetables is a perfect condiment to any dish that needs that fresh and tangy crunch.
This quick and easy pickled vegetables is a popular condiment to Vietnamese grilled pork chops and banh mi sandwiches. It has a similar taste with Pickled Green Papaya (Atcharang Papaya) but this version requires no cooking at all.
Usually these vegetables are cut into match-like strips. But I find using a vegetable peeler (for the carrots and cucumbers) easier and quicker. With a peeler, the slices are wider and longer, but thinner.
I use rice vinegar as I don’t like the sourness to be too strong. Rice vinegar is a mild and delicate vinegar that adds just a little extra zing. The recipe below is a good baseline for the brine mixture. Taste the brine before adding it to the sliced vegetables, then add more sugar, rice vinegar, or salt to suite your taste. Be sure to mix well to dissolve the sugar.
Pair this with your grilled meat, fried dishes, top on noodles, and sandwiches. Enjoy!Print
Tangy, sweet, and salty pickled vegetables that are quick and easy to make. This is a perfect condiment to any dish that needs that fresh and tangy crunch. Personalize the taste of these pickled vegetables by adding more sugar if you want it sweeter.
- 1/2 cup rice vinegar
- 1/4 cup granulated white sugar
- 1 teaspoon salt
- 1 teaspoon water
- 1 medium carrot, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 medium red onion, thinly sliced
- In a bowl, combine the vinegar, sugar, salt, and water. Mix with a whisk until sugar is dissolved.
- In a clean and sterile jar, put together the carrot, cucumber, and red onion. Pour the vinegar mixture until full.
- Cover and refrigerate for at least 3 hour before serving.
(Note 1) Can be kept well in the fridge for 1-2 weeks.