Vietnamese Pickled Vegetables
- Jenna Burk
- May 28, 2018
- 1 min read
- 8 to 10 radishes, sliced thinly
- 2 carrots, sliced thinly
- 1 cucumber, sliced thinly
- 2 T. sugar
- 1 t. salt
- 1/4 t. pepper
- 1 cup vinegar
- 1 cup water
Slice all of your vegetables thinly, I used a mandoline to get them extra thin. Cover the vegetables with salt for about 10 minutes. Then rinse the vegetables with water and pat dry. Mix sugar, salt, pepper, vinegar and water. Add the vegetables to the mixture and let sit for at least a few hours. You can leave them in your fridge for a few days.
