Vietnamese Vegetable Pickle Medley (Printable)
A colorful mix of quick-pickled vegetables bursting with sweet and tangy flavors, ideal for garnishing dishes or serving alongside meals.
# What You'll Need:
→ Vegetables
01 - 1 medium daikon radish (about 10.5 ounces), peeled and julienned
02 - 2 medium carrots (about 7 ounces), peeled and julienned
03 - 1 small cucumber (about 5.25 ounces), deseeded and julienned
04 - 1 small red bell pepper, thinly sliced
05 - 2–3 mild red chilies, thinly sliced (optional)
→ Pickling Brine
06 - 1 cup rice vinegar
07 - 1 cup water
08 - 1/2 cup granulated sugar
09 - 1 tablespoon kosher salt
→ Optional Flavorings
10 - 2 cloves garlic, thinly sliced
11 - 1 teaspoon whole black peppercorns
# Directions:
01 - Place the daikon, carrots, cucumber, and bell pepper in a large bowl. If you prefer extra crispiness, sprinkle 1 tablespoon salt over the vegetables, toss, and let sit for 15 minutes. Rinse under cold water and drain well.
02 - In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool to room temperature.
03 - Layer the vegetables, chilies (if using), garlic, and peppercorns into a clean 1-quart jar or container.
04 - Pour the cooled brine over the vegetables, ensuring they are fully submerged. Seal the jar.
05 - Refrigerate for at least 2 hours before serving. For best flavor, let marinate overnight. Consume within 2 weeks.
# Expert Hints:
01 -
- The balance of sweet and tangy wakes up everything it touches
- Ready in just 30 minutes plus marinating time
- Keeps for weeks, getting better each day
02 -
- The pre salting step is the secret to maintaining crunch over time
- Always use a clean jar and utensils to prevent mold growth
- Vegetables must stay completely submerged in the brine
03 -
- A mandoline makes quick work of the julienne cuts if you have one
- Try adding green beans or cauliflower florets for extra variety