Name: RECIPE: Quick Vietnamese Pickles
Ingredients: 1 cup julienned carrot and daikon; 1/2 tsp salt; 1 tsp + 1 Tbsp sugar, divided; 1/4 cup vinegar; 1/4 cup water

Description

Pickled veggies are a delicious addition to bowls, salads, sandwiches, and more, and they’re so easy to make yourself. Plus, pickling is a great way to preserve vegetables so they don’t go to waste. This recipe by food-scientist Wendy Luong first appears in Tofu Mastery, where it is used in her Vietnamese Rice Noodle Bowls With Lemongrass Tofu Balls. Read more about Wendy the Food Scientist and her science-backed techniques for plant-based cooking!

Ingredients

Units Scale

1 cup julienned carrot and daikon
1/2 tsp salt
1 tsp + 1 Tbsp sugar, divided
1/4 cup vinegar
1/4 cup water

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Instructions

Toss the carrot and daikon with salt and 1 teaspoon sugar; rest 10 minutes.
Rinse the veggies, squeeze dry, then cover them with vinegar, water, and remaining sugar. Chill 15 to 30 minutes and serve, or store in the fridge for up to 2 weeks.

Notes

Add these to Wendy’s Vietnamese Rice Noodle Bowls With Lemongrass Tofu Balls or use them in a banh mi sandwich.