Vietnamese Pickled Vegetables

Vietnamese Pickled Vegetables Healthy Recipe

8 Servings

Macros/Serving: 44 Calories
Tags:vegan |


4 Cup Water
1/3 Cup Rice Wine Vinegar
1 Tbsp Sugar
2/3 Tbsp Salt
3 1/2 Cup strips or slices Carrots
2 Radish (7" long) Radishes


In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well

Place carrots and daikon in a clean, sterile jar and fill with vinegar mixture until jar is full.

Cover jars and set in the refrigerator to pickle for about 3 days.

Store refrigerated for up to 3 weeks.