Vietnamese-Inspired Pickled Veggies

Name: Vietnamese-Inspired Pickled Veggies
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 cup carrots (sliced thin on a mandoline or manually); 1 cup red radish (sliced thin on a mandoline or manually); 1 cup cucumber (sliced thin on a mandoline or manually, See Chef’s Notes); ½ cup red onion (sliced thin on a mandoline or manually); 2 jalapeño, minced, seeds removed (unless you like extra spicy); 1 cup organic rice vinegar; ¾ cup water; 3 tbsp maple syrup (or date paste, link in Chef’s Notes); ½ tsp salt (optional)

Nichole Dandrea-Russert, MS, RDN

2 years ago

Yields6 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

1 cup carrots (sliced thin on a mandoline or manually)

1 cup red radish (sliced thin on a mandoline or manually)

1 cup cucumber (sliced thin on a mandoline or manually, See Chef’s Notes)

½ cup red onion (sliced thin on a mandoline or manually)

2 jalapeño, minced, seeds removed (unless you like extra spicy)

1 cup organic rice vinegar

¾ cup water

3 tbsp maple syrup (or date paste, link in Chef’s Notes)

½ tsp salt (optional)

Directions

Make this super easy by adding all ingredients to a large glass storage container. Alternatively, place all ingredients in a large bowl and stir until the ingredients are combined.

Place the lid over the container and shake well or transfer the veggies and liquid from the bowl to a large storage container or individual mason jars.

Store in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!

Chef's Notes

Substitutions
Use watermelon radish in place of red radish.

Use yellow or white onion in place of red onion.

Substitute jicama for cucumber.

Whole food sweetener
Use date paste in place of maple syrup.

For the sliced cucumber
After the cucumber is sliced, squeeze the cup of slices between clean hands to get rid of excess water (otherwise, it’ll dilute the marinade). Continue to squeeze the cucumbers 3–4 times, until the water has mostly drained. From there, add the cucumbers to the remaining ingredients.

Prep Ahead
Slice the veggies ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to one month.