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shredded vegetables in a large mason jar on white counter
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4.89 from 9 votes

Vietnamese Pickled Vegetables

Vietnamese Quick Pickled Veggies are pickled veggies with as
Asian twist. They are a great condiment or side. This recipe is AIP, Paleo and
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Condiment
Cuisine: Asian, Vietnamese
Servings: 4 cups
Calories: 109kcal
Author: Beth Chen


  • 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)


  • 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.


Since this is just a quick pickled recipe, this needs to be stored in an airtight container in the refrigerator.
This recipe will last about a week in the fridge. 


Serving: 1cup | Calories: 109kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 318mg | Fiber: 2g | Sugar: 21g | Vitamin A: 5375IU | Vitamin C: 15.8mg | Calcium: 36mg | Iron: 0.9mg