Vietnamese Pickled Veggies


  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 carrots, thinly sliced
  • 2 Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1 (1/2-inch) piece ginger, peeled and thinly sliced
  • 1 large daikon, peeled and thinly sliced
  • 1/2 English seedless cucumber, thinly sliced
  • 1/2 red onion, thinly sliced


  1. Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving (it’s far better a day or two later).

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