SIDE DISH RECIPE

How to Make Pickled Vegetables

This quick pickled vegetables recipe is so easy – no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more.

Let’s get started!

I love that this recipe is SO EASY but it seems like it is a specialty food since it isn’t something that we tend to eat all the time.

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PREP VEGGIES

1.  First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.

PACK IN JARS

2. Arrange 24 wonton skins in 24 muffin cups and shape them to create a small cup like bowl.

MAKE  THE BRINE

3. Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.

Read More:

How to Make Pickled Vegetables

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