Recipes Side Dish Vegetables Carrots Spicy Vietnamese Quick-Pickled Vegetables 5.0 (6) 5 Reviews 4 Photos These Vietnamese-style pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, barbecued meats, fish tacos, etc. Store in the refrigerator for up to one month. Submitted by Soup Loving Nicole Updated on October 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 20 mins Cook Time: 10 mins Additional Time: 1 hr 40 mins Total Time: 2 hrs 10 mins Servings: 10 Yield: 2 pints Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 2 cups water 1 ½ cups rice vinegar 2 tablespoons white sugar 2 teaspoons salt ½ pound carrots, peeled and cut into matchsticks ½ pound purple daikon radish, peeled and cut into matchsticks ½ pound English cucumbers, thinly sliced 2 medium jalapeno peppers, sliced into rings Directions Gather all ingredients. Dotdash Meredith Food Studios Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water. Dotdash Meredith Food Studios Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes. Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes. Dotdash Meredith Food Studios Screw on lids and refrigerate for at least 1 hour before serving. Dotdash Meredith Food Studios Recipe Tip The longer you let the vegetables pickle, the better they get. They also get spicier, so only use one jalapeño if you're sensitive to heat. Editor's Note: Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 27 Calories 0g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 27 % Daily Value * Total Fat 0g 0% Sodium 487mg 21% Total Carbohydrate 6g 2% Dietary Fiber 1g 5% Total Sugars 5g Protein 1g 1% Vitamin C 9mg 10% Calcium 16mg 1% Iron 0mg 1% Potassium 131mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.