Vietnamese Vegetable Pickle Medley (Printable)
Quick-pickled vegetables bursting with sweet, tangy, and savory notes perfect for sides and garnishes.
# What You 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 5.5 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 Steps:
01 - Place the daikon, carrots, cucumber, and bell pepper in a large bowl. Sprinkle 1 tablespoon salt over the vegetables, toss to coat, and let sit for 15 minutes to draw out excess moisture. Rinse thoroughly under cold water and drain well.
02 - In a small saucepan over medium heat, combine rice vinegar, water, sugar, and remaining salt. Stir continuously until sugar and salt are completely dissolved. Remove from heat and allow brine to cool to room temperature.
03 - Layer the drained vegetables, chilies, garlic slices, and peppercorns into a clean 1-quart glass jar, packing tightly to minimize air pockets.
04 - Pour the cooled brine over the vegetables, ensuring all pieces are completely submerged. Seal jar tightly with lid.
05 - Refrigerate for at least 2 hours before serving. For optimal flavor development, marinate overnight. Properly stored, these pickles will keep for up to 2 weeks.
# Expert Tips:
01 -
- They transform even the simplest sandwich into something worth lingering over
- The balance of sweet and tangy hits every craving without overwhelming your palate
- They keep for weeks in the fridge, becoming a quick fix for everything from rice bowls to late night snacks
02 -
- The vegetables must be completely submerged in brine, otherwise the exposed parts will soften and spoil faster
- Room temperature brine is crucial, pouring hot liquid over the vegetables will cook them slightly and ruin the crunch
03 -
- Cut your vegetables uniformly so they pickle at the same rate
- A mandoline makes quick work of julienning, but a sharp knife and steady hand work just as well