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Vietnamese Pickled Veggies

Vietnamese Pickled Veggies


Vietnamese Pickled Vegetables

These veggies are a great condiment to any of your favourite Vietnamese meals. Give a crunch of flavour with mild acidity atop your favourite Asian salad, or on your next sandwich. Drop in soup, or even make some really unique cocktails with this delicious garnish!

10 MinPrep Time
15 MinCooking Time
6Serves
2/5Difficulty

  • ½ cup plus 2 tsp granulated sugar, divided
  • 2 tsp Fleur de Sel
  • ¾ cup Champagne Vinegar
  • ½ tsp Sriracha hot sauce
  • 1 clove garlic, minced
  • I shallot, sliced thin
  • 1 cup carrots, julienned (approx. 2-3 medium carrots)
  • 1 cup daikon radish or jicama, julienned (¼ of a small jicama)
  • ½ Serrano Peppers, seeds removed

Step 1 - Place sliced vegetables, minced garlic and sliced shallots in bowl and massage in salt and 2 tsp sugar until the daikon softens and liquid pools in the bottom of the bowl, about 3 minutes. Rinse, drain in a colander, and place in bowl. Press vegetables into a 1-quart mason jar and reserve.

Step 2 - Thinly slice dried serrano peppers. In a measuring cup, combine with ½ cup sugar, vinegar, and water and stir to dissolve. Pour over vegetables, pressing down to submerge, then give a quick shake to ensure even distribution and store in fridge for up to 4 weeks.

  • Fleur de Sel
  • Champagne Vinegar
  • Serrano Peppers