Vietnamese Vegetable Pickle Medley (Printable Version)

Crunchy pickled vegetables bursting with sweet and tangy flavors, ideal for Vietnamese dishes or as a vibrant side.

# Ingredient List:

→ Vegetables

01 - 1 medium daikon radish (about 10.5 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

→ 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. For 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. Refrigerate for at least 2 hours before serving. For best flavor, let marinate overnight. Consume within 2 weeks.

# Expert Tips:

01 -
  • These pickles transform boring leftovers into something that feels like restaurant takeout without ordering in
  • The sweet tangy crunch makes everything taste better from rice bowls to plain toast
02 -
  • The pre salting step might seem unnecessary but it draws out excess water and keeps the vegetables crisp instead of soggy
  • Letting the brine cool completely before pouring prevents the vegetables from cooking and losing their crunch
03 -
  • A mandoline makes the julienne cutting infinitely faster and more uniform than hand slicing
  • Always use a clean spoon to remove pickles from the jar to introduce fewer bacteria and extend shelf life

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