Spicy Vietnamese Quick Pickled Vegetables

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you’d normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Step: 1

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.

Step: 2

Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.

Step: 3

Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.

Step: 4

Screw on lids and refrigerate at least 1 hour before serving.

Per Serving: 27 calories; protein 0.7g; carbohydrates 6.3g; fat 0.1g; sodium 487mg.

Getting stay in and cook your food instead of dining out is already a step in the right direction if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .