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Vietnamese Mooli and Carrot Pickles

Wonderful accompaniment to many Vietnamese dishes
Prep Time15 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Vietnamese
Servings: 3 250ml jars
Calories: 74kcal

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: 250ml | Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2391mg | Potassium: 410mg | Fiber: 3g | Sugar: 13g | Vitamin A: 8019IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 1mg