Vietnamese Vegetable Pickle Medley (Printable)
Crunchy quick-pickled vegetables with sweet, tangy Vietnamese flavors. Ideal as side dish, garnish, or sandwich filling.
# What goes in:
→ 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
→ Flavorings
10 - 2 cloves garlic, thinly sliced
11 - 1 teaspoon whole black peppercorns
# Directions:
01 - Combine daikon, carrots, cucumber, and bell pepper in a large bowl. Sprinkle with 1 tablespoon salt, toss thoroughly, and let stand for 15 minutes. Rinse under cold water and drain completely.
02 - In a small saucepan over medium heat, combine rice vinegar, water, sugar, and salt. Stir constantly until sugar and salt dissolve completely. Remove from heat and cool to room temperature.
03 - Layer the drained vegetables, chilies, garlic slices, and peppercorns into a clean 1-quart glass jar, packing tightly.
04 - Pour cooled brine over vegetables, ensuring they are fully submerged. Seal jar tightly with lid.
05 - Refrigerate for at least 2 hours before serving. For optimal flavor development, marinate overnight. Consume within 2 weeks.
# Expert Advice:
01 -
- These pickles transform literally anything into something special, from plain rice to last nights leftovers
- They keep for weeks in the fridge, meaning you always have something bright and tangy ready to go
02 -
- Never skip the salting step if you want restaurant quality crunch, otherwise you will end up with limp pickles
- These need to stay refrigerated and the vegetables must remain completely submerged in the brine
03 -
- A mandoline or julienne peeler makes quick work of all that vegetable cutting and keeps pieces uniform
- Let the jar sit at room temperature for 30 minutes before refrigerating to jumpstart the pickling process