Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Vietnamese Mooli and Carrot Pickles
Wonderful accompaniment to many Vietnamese dishes
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Condiment
Cuisine:
Vietnamese
Servings:
3
250ml jars
Calories:
74
kcal
Author:
Georgina Hartley
Ingredients
2
large
carrots
1
large
mooli
2
tablespoons
granulated sugar
1
tablespoon
salt
3
tablespoons
rice vinegar
500
ml
water
Instructions
Peel the carrots and mooli then top and tail. Julienne the vegetables and set aside.
Stir the sugar and salt into the vinegar until dissolved then pour in the water. Whisk briefly until completely incorporated.
Pack the vegetables tightly into sterilised jars then pour the liquid on top so it covers the vegetables. Screw the lid on tightly.
Leave to rest for 1 day before eating but the flavour will continue to improve over time. Eat within 1 month.
Notes
Adapted from white on rice.com
Nutrition
Serving:
250
ml
|
Calories:
74
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.03
g
|
Sodium:
2391
mg
|
Potassium:
410
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
8019
IU
|
Vitamin C:
28
mg
|
Calcium:
54
mg
|
Iron:
1
mg