Vietnamese Quick Pickles

 

My pickle obsession goes WAY back to my early childhood days, easily as early at 5. They were my favorite run-to-the-fridge snack— but only the dill kind, never the sweet. I’d eat them straight from the jar, on my sandwiches (my favorite being peanut butter and pickle— what was I even thinking?!?), in my lunch box, on my hot dog— it was an intense love, I tell you. I even have memories of drinking straight pickle JUICE from the jar.

Now that’s where I draw the line.

Obviously, this love for pickles has not changed over the years, but I’ve definitely had to quit that whole pickle juice phase. I’ve been wanting to try making my own pickles for quite some time, but honestly just never got around to it. But then one day (during our snow days last week) I had a serious craving for BANH MI, and you know you can’t have a banh mi without vietnamese pickles!

 

 

So, as you can predict, these Vietnamese Quick Pickles were born! You guys, they are SO SO easy. Like 5 minutes and they’re in the fridge easy. No boiling required. And since most recipes I found were loaded with sugar and salt, I cut mine down quite a bit in this version and I think they turned out SPOT ON.

The most labor intensive part of this recipe is julienning all the veggies. But you don’t even have to do that if you’re feeling lazy! You can easily just cut typical slices of cucumber, carrot, and daikon and you’ll have the exact same pickles, just different shape. And a whole lot faster prep.

 

 

As I told you before, I originally made these pickles to go on a banh mi— PS stop back on Wednesday and for my new take on the banh mi— but I’ve also been experimenting with these pickles on other dishes. One of my favorites was this farro and brown rice grain bowl below, topped with roasted cauliflower and beets, leftover chimichurri sauce, and vietnamese pickles! It added such a beautiful crunch and bright tanginess to this simple bowl of goodness. Definitely recommend.

You can also put them on sandwiches, salads, or just eat them straight from the jar— just don’t make the mistake of drinking the juice like my 10-year-old self 😉

 

Vietnamese Quick Pickles

Prep time 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Condiment

Ingredients

  • 1 Medium cucumber, julienned
  • 1 Medium daikon, peeled and julienned
  • 1 Medium carrot, peeled and julienned
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • sesame seeds, optional

Directions

Step 1
Julienne all your veggies and place into a large mason jar or two medium sized mason jars.
Step 2
Mix up your vinegar, water, sugar and salt until salt and sugar have dissolved.
Step 3
Pour the vinegar mixture evenly over the veggies in the jar(s). Cover with lid and refrigerate for at least 1 day or up to 5 days for maximum flavor! Sprinkle with sesame seeds, optional.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

  1. OMGGG I totally went through a pickle juice phase too… Lol. These look amazing! I am definitely going to make these, we are obsessed with everything pickled over here 🙂

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