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Quick Pickled Veggies

This Asian inspired mix of quick pickled veggies is super versatile and perfect for bowls, salads, and sandwiches – especially a Banh Mi!
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Vietnamese
Keyword: pickled veggies, pickles, side dish
Servings: 4 servings
Calories: 41kcal

Ingredients

  • 1/2 medium daikon radish, sliced thinly (275 grams)
  • 2 medium carrots, cleaned and sliced thinly (125 grams)
  • 2 mini cucumbers, sliced thinly (80 grams)
  • 2 fresno peppers (28 grams)

Pickling Liquid

  • 1 1/4 cups water (10 fl oz)
  • 1/2 cup seasoned rice vinegar (4 fl oz)
  • 2 tbsp sugar (25 grams)
  • 2 tsp salt (12 grams)

Instructions

  • Add water to a microwave safe jar and microwave for about 2 minutes or until almost boiling. Add sugar and salt to hot water and stir to dissolve, then add vinegar and stir. Set aside.
  • Add all veggies to a large storage jar or leakproof glass container. Pour pickling liquid over veggies and cool, uncovered for about 30 minutes before sealing and storing in the refrigerator.
  • Allow the veggies to pickle at least 8 hours. For best texture, consume within a week or two of pickling.

Notes

Scan the barcode below or search for "Peanut Butter and Fitness Quick Pickled Veggies" to log this food in My Fitness Pal.

Nutrition

Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 452mg | Potassium: 257mg | Fiber: 3g | Sugar: 6g