Vietnamese Vegetable Pickle Medley (Printable)
Crunchy pickled vegetables with sweet, tangy flavors. Ideal for banh mi, rice bowls, or as a bright side dish.
# What You Need:
→ Vegetables
01 - 1 medium daikon radish (about 10 ounces), peeled and julienned
02 - 2 medium carrots (about 7 ounces), peeled and julienned
03 - 1 small cucumber (about 5 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
# Steps:
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 - 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 glass jar or container.
04 - Pour the cooled brine over the vegetables, ensuring they are completely 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. Store refrigerated and consume within 2 weeks.
# Expert Hints:
01 -
- These pickles transform ordinary meals into something special with their crunch and bright tangy flavor
- They keep for weeks in the fridge, making them perfect for meal prep and last-minute gatherings
02 -
- The pre-salting step might feel like extra work, but it makes a huge difference in texture, keeping vegetables crisp for weeks
- Always let the brine cool completely before pouring it over vegetables, or you will end up with sad, cooked pickles
03 -
- Cut your vegetables as uniformly as possible for even pickling and the best texture
- Make a double batch because these disappear faster than you would expect