Name: Vietnamese Pickled Vegetables
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 1/2 cup White Wine Vinegar ((Rice Vinegar would be a great substitute however it's not AIP. Rice is a AIP Reintroduction.)); 1/2 cup Warm Water; 1/4 cup Honey; 1/2 teaspoon Salt; 1 cup Carrots, peeled and shredded (about 3); 2 cups Daikon, peeled and shredded (about 1/4 large); 1 cup English Cucumbers ((about 3 Persian Cucumbers would be a good substitute))

Vietnamese Quick Pickled Veggies are pickled veggies with asAsian twist. They are a great condiment or side. This recipe is AIP, Paleo andVegetarian.

Vietnamese Pickled Vegetables

Water

Honey

Salt

Carrots, peeled and shredded (about 3)

Daikon, peeled and shredded (about 1/4 large)

English Cucumbers ((about 3 Persian Cucumbers would be a good substitute))

Put vinegar, water, honey and salt into a large bowl and whisk until the honey is dissolved.

Add carrots, daikon, cucumbers and toss to combine.

Cover and refrigerate for at least 1 hour or up to several hours before serving.

Vietnamese Pickled Vegetables

Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 4

Author : Beth Chen

Ingredients

Instructions

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