Vietnamese Vegetable Pickle Medley (Printable)
Crunchy quick-pickled vegetables with sweet, tangy Vietnamese flavors. Ideal for banh mi, rice bowls, or serving alongside grilled meats.
# What You’ll Need:
→ Vegetables
01 - 1 medium daikon radish (about 10 oz), peeled and julienned
02 - 2 medium carrots (about 7 oz), peeled and julienned
03 - 1 small cucumber (about 5 oz), 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
# How to Prepare:
01 - Combine the daikon, carrots, cucumber, and bell pepper in a large bowl. For extra crispiness, sprinkle 1 tablespoon salt over the vegetables, toss thoroughly, and let stand for 15 minutes. Rinse under cold water and drain completely.
02 - Combine rice vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat, stirring constantly until sugar and salt are completely dissolved. Remove from heat and allow to cool to room temperature.
03 - Layer the vegetables, chilies (if using), garlic, and peppercorns into a clean 1-quart jar or container, packing tightly to minimize air pockets.
04 - Pour the cooled brine over the vegetables, ensuring they are completely submerged. Seal the jar and refrigerate for at least 2 hours before serving. For optimal flavor development, marinate overnight. Consume within 2 weeks.
# Expert Advice:
01 -
- The vegetables stay incredibly crisp even after days in the refrigerator
- These pickles transform any sandwich, bowl, or grilled dish into something special
02 -
- Never skip the pre-salting step if you want that satisfying crunch in every bite
- Always let the brine cool completely before pouring it over the vegetables
03 -
- Cut vegetables into uniform julienne strips for even pickling
- Use a wide-mouth jar for easier packing and serving