Vietnamese Vegetable Pickle Medley (Print Version)
Quick-pickled vegetables bursting with sweet, tangy flavors. Ideal for sandwiches, rice bowls, or serving alongside grilled dishes.
# What You'll Need:
→ Vegetables
01 - 1 medium daikon radish (about 10 ounces), peeled and cut into thin matchsticks
02 - 2 medium carrots (about 7 ounces), peeled and cut into thin matchsticks
03 - 1 small cucumber (about 5 ounces), seeded and cut into thin matchsticks
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
# 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 completely.
02 - In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat, stirring constantly until the 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 jar or container, packing tightly to maximize capacity.
04 - Pour the cooled brine over the vegetables, ensuring they remain 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 Tips:
01 -
- The balance of sweet and tangy wakes up everything it touches
- Ready in hours but tastes like it took days of patience
- Keeps for weeks in the fridge, so youre always prepared
02 -
- Hot brine can cook the vegetables and make them limp, always let it reach room temperature first
- These need to stay fully submerged or exposed pieces will get soft and unappealing
03 -
- Use a wide-mouth jar for easier packing and serving
- Start tasting after 2 hours but the magic really happens overnight