Vietnamese Pickled Vegetables
- 1/4 lb. cucumber, julienned
- 1/4 lb. daikon, peeled and julienned
- 1/4 lb. carrots, peeled and julienned
- 1 tsp kosher or sea salt
- 1 cup unseasoned rice vinegar
- 2 tbsps + 2 tsps sugar
- 1 cup water
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrots (1/4 lb.)
- Cucumber (1/4 lb.)
- Daikon (1/4 lb.)
- Condiments
- Rice vinegar, unseasoned (1 cup)
- Cooking & Baking
- Kosher or sea salt (1 tsp)
- Sugar (2 2/3 tbsps)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published August 22, 2011 (1 year ago).
34 people saved this recipe.
