These Spicy Vietnamese Pickled Vegetables are a perfect pickled condiment to use in Bánh Mi, sandwiches, and as a condiment for so many things! A quick Asian refrigerator pickle with tons of flavor.
Why You Will Love This Recipe
I am a vinegar lover so I am always willing to try anything soaked in it! But even if you do not like vinegar, these Spicy Vietnamese Pickled Vegetables are a great condiment.
I have been intrigued by this Bánh Mi craze of Vietnamese sandwiches, and pickled vegetables are one of the main condiments used in a bánh mi.
The slaw is typically carrots and daikon radish, which is what I have used here in a quick refrigerator pickle. But you can use anything you like, such as cucumber, all carrot, red radishes, etc.
These Spicy Vietnamese Pickled Vegetables provide some crunch, tang, and texture to whatever you put it on.
And I love to use these for a fun, Vietnamese Pickled Vegetable Rice Noodle Salad! Perfect for summer BBQs!
These are the ingredients you need to make this fast Vietnamese pickled vegetables:
- Daikon Radish
- Serrano Peppers
- Rice Vinegar
Vegan, gluten free, and vegetarian, Spicy Vietnamese Pickled Vegetables are as addicting as pickles.
I have been eating them straight out of the jars (one has to taste test them, right????). I mean, I need to make sure that they are blog-worthy to share with you all!
Next time I need to make a double batch just to accommodate my refrigerator snacking. Probably should filter this in the “snack” category as well! 😀
I’m going to be making all sorts of amazing dishes with these from burgers to pastas to tacos! Subscribe to our newsletter to receive notifications about new recipes!
This is the equipment you need to make these pickled vegetables:
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Small Pot
- Mason Jars
Heat the pickling juice ingredients to dissolve the sugar on the stove.
Cut your vegetables into your desired shapes and sizes.
Put the vegetables into the mason jars.
Fill and cover the vegetables with the liquid.
Let them chill in the refrigerator and pickle for at least one hour before using.
Modifications and Substitutions
Jalapenos are a great swap for a serrano. They are a little more mild, so use more of them if you want the same heat.
White Wine Vinegar works in place of rice vinegar if needed.
Adjust the ratio of carrots to daikon as desired!
Red onions and/or cucumber are also fun to add!
The white are Daikon radishes!
Fresh cilantro is commonly added to a banh mi.
Another radish or even turnip can work.
Daikon is a crunchy root vegetable radish.
It is a crunchy very mild radish flavor.
Spicy Vietnamese Pickled Vegetables
- In a small pot over high heat, combine the vinegar, water, salt, and sugar. Stir to combine and boil until the sugar is dissolved, approximately 3-5 minutes. Remove from heat and set aside.
- Meanwhile, cut the carrot and radish into matchsticks. Make sure they will fit in the mason jar or container you are using. I made mine approximately 4″ long and 1/8″ thick.
- Mix the carrots and radish together, and put them in two pint sized mason jars.
- Slice the serranos thinly and place one pepper worth in each jar with the carrot and daikon.
- Pour the vinegar mix over the vegetables. Cool to room temperature, screw on the lid, and refrigerate.
- Refrigerate at least one hour before serving, or up to five days. The longer you leave them, the softer the vegetables will become and the spicier they will be. Adjust the amount of serrano that you use based on how long they will be sitting and how spicy you want them.