Quick Pickled Vegetables - Vietnamese Style
Tangy, sweet, and salty pickled vegetables that are quick and easy to make. This is a perfect condiment to any dish that needs that fresh and tangy crunch. Personalize the taste of these pickled vegetables by adding more sugar if you want it sweeter.
Ingredients
- 1/2 cup rice vinegar
- 1/4 cup granulated white sugar
- 1 teaspoon salt
- 1 teaspoon water
- 1 medium carrot thinly sliced
- 1 medium cucumber thinly sliced
- 1 medium red onion thinly sliced
Instructions
- In a bowl, combine the vinegar, sugar, salt, and water. Mix with a whisk until sugar is dissolved.
- In a clean and sterile jar, put together the carrot, cucumber, and red onion. Pour the vinegar mixture until full.
- Cover and refrigerate for at least 3 hour before serving.
Notes
(Note 1) Can be kept well in the fridge for 1-2 weeks.