Vietnamese Vegetable Pickle Medley (Printable)
Crunchy quick-pickled vegetables with sweet-tangy Vietnamese flavors. Perfect side or banh mi filling.
# 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
→ 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 Make It:
01 - Place 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 well.
02 - In a small saucepan over medium heat, combine rice vinegar, water, sugar, and salt. Stir continuously until sugar and salt are completely dissolved. Remove from heat and allow to cool to room temperature.
03 - Layer the vegetables, chilies, garlic, and peppercorns into a clean 1-quart glass jar or container, packing tightly to maximize space.
04 - Pour the cooled brine over the vegetables, ensuring all pieces are fully submerged. Seal the jar tightly with the lid.
05 - Refrigerate for at least 2 hours before serving. For optimal flavor development, allow to marinate overnight. Consume within 2 weeks for best quality.
# Expert Suggestions:
01 -
- These pickles turn ordinary meals into something vibrant and restaurant-worthy
- They keep for weeks in the fridge, ready to rescue boring leftovers
- The crunch and bright flavor cut through rich, fatty foods perfectly
02 -
- Hot brine can cook delicate vegetables, so always let it cool to room temperature before pouring
- These pickles improve significantly after 24 hours in the refrigerator
- Keep vegetables completely submerged to prevent any surface spoilage
03 -
- The pre-salting step is non-negotiable if you want that signature crunch that lasts for weeks
- Let the finished pickles come to room temperature for about 20 minutes before serving for the best flavor