Vietnamese pickled veg

Name: Vietnamese pickled veg
Cuisine: Asian, Vietnamese
Ingredients: 1 cup carrot - julienned; 1 cup Daikon - julienned; 1/2 cup white vinegar; 1/2 cup rice vinegar; 1 cup water; 1/4 cup sugar; 1 tsp sea salt

5 steps

Use in noodle bowls, with broken rice pork chop, on sandwiches etc.

Updated at: Thu, 17 Aug 2023 10:38:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories287.9 kcal (14%)

Total Fat0.4 g (1%)

Carbs66.8 g (26%)

Sugars58.3 g (65%)

Protein1.9 g (4%)

Sodium1599.2 mg (80%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupcarrot

julienned

1 cupDaikon

julienned

½ cupwhite vinegar

½ cuprice vinegar

1 cupwater

¼ cupsugar

1 tspsea salt

Instructions

Step 1

Sterilise a jar

Step 2

Stuff sliced vegies into jar

Step 3

Bring remaining ingredients to boil, ensuring sugar and salt is dissolved

Step 4

Carefully pour into the jar until just covering the vegies

Step 5

Cool to room temp, cover and refrigerate

Notes

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