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Spicy Vietnamese Pickled Vegetables

5 from 10 votes

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Spicy Vietnamese Pickled Vegetables are a perfect Asian condiment to use with Banh Mi, sandwiches, and as a topping to your favorite foods! A quick refrigerator pickle that is gluten free, vegan. Made with carrots, serrano peppers, and daikon radish.
A pile of Spicy Vietnamese Pickled Vegetables up close

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.

Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese

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!

Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese

Ingredients

These are the ingredients you need to make this fast Vietnamese pickled vegetables:

  • Carrots
  • Daikon Radish
  • Serrano Peppers
  • Rice Vinegar
  • Sugar
  • Salt
  • Water

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!

Equipment

This is the equipment you need to make these pickled vegetables:

  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Small Pot
  • Mason Jars
Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese

Instruction Overview

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.

Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese

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!

Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese

FAQs

What is the white stuff in Banh Mi?

The white are Daikon radishes!

What is the green herb on banh mi sandwich?

Fresh cilantro is commonly added to a banh mi.

What is a substitute for daikon in banh mi?

Another radish or even turnip can work.

What is Daikon radish?

Daikon is a crunchy root vegetable radish.

What does a daikon taste like?

It is a crunchy very mild radish flavor.

How long do pickled vegetables last?

Th

Simple and easy Spicy Vietnamese Pickled Vegetables perfect for your banh mi! Use as a quick condiment on your favorite foods. Quick refrigerator pickle of daikon radish and carrots are made spicy with serrano. A rice vinegar base is ready in just minutes for this classic Vietnamese slaw. Use cucumber or your favorite vegetables. Vegan, gluten free, and vegetarian. #pickled #banhmi #vietnamese
A pile of Spicy Vietnamese Pickled Vegetables up close

Spicy Vietnamese Pickled Vegetables

Spicy Vietnamese Pickled Vegetables are a perfect Asian condiment to use with Banh Mi, sandwiches, and as a topping to your favorite foods! A quick refrigerator pickle that is gluten free, vegan. Made with carrots, serrano peppers, and daikon radish.
5 from 10 votes
Print Pin Rate
Course: Condiment
Cuisine: Chinese/East Asian
Keyword: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Passive Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 pints
Calories: 136kcal

Equipment

Ingredients

Instructions

  • 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.

Notes

The longer you leave the vegetables to pickle, the spicier they will become.  Use less serrano (or none at all) if you want a mild spice or are leaving them for several days.
These vegetables are great with your Bánh Mi or even as a snack!  Find some unique recipes of how we have used these Spicy Vietnamese Pickled Vegetables here, like our Sweet Chili Bánh Mi Chicken Burger!
Use any vegetables you like, such as cucumber or all carrot.

Nutrition

Serving: 1pint (half recipe) | Calories: 136kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1273mg | Potassium: 623mg | Fiber: 5g | Sugar: 20g | Vitamin A: 18944IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 1mg

More Pickled Recipes

By on May 29th, 2017

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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5 thoughts on “Spicy Vietnamese Pickled Vegetables”

  1. 5 stars
    Very yummy! Huge hit at dinner. The peppers gave it a really nice kick. Perfect blend of sweet, sour, and spicy. Thanks for sharing.
    Tip: Before pouring the brine over your vegetables, massage 1 Tablespoon of sugar and 1/2 teaspoon of salt in with the daikon & carrots for a few minutes. Let it sit for five minutes or until you can easily bend the veggies without them snapping apart. Then wash and rinse the veggies for a couple minutes. Shake off excess water, and press down on the veggies to get rid of more water. Now put them into whatever container you’re going to have them stored in with the brine.

    Reply

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