Vietnamese Vegetable Pickle Medley Recipe

Introduction

Vietnamese Vegetable Pickle Medley offers a vibrant and refreshing mix of crisp vegetables in a tangy, sweet, and slightly spicy brine. This easy-to-make pickle is perfect as a side dish, condiment, or topping that brightens up any meal.

Ingredients

• 2 medium carrots, peeled and julienned
• 1 large daikon radish, peeled and julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups water
• 1 cup white vinegar
• ½ cup sugar
• 2 tablespoons salt
• 3 cloves garlic, minced
• 1 small chili, thinly sliced (optional for heat)
• Fresh dill and mint leaves for garnish

Instructions

1. Step 1: Peel and julienne the carrots and daikon radish. Thinly slice the cucumber and red bell pepper. Place all the prepared vegetables in a large mixing bowl.
2. Step 2: In a saucepan, combine the water, white vinegar, sugar, salt, and minced garlic. Heat over medium heat, stirring until the sugar and salt dissolve completely.
3. Step 3: If using chili, add the sliced chili to the brine and simmer for 1-2 minutes to infuse the heat.
4. Step 4: Pour the hot brine over the vegetables in the bowl. Stir gently to mix everything evenly.
5. Step 5: Allow the mixture to cool to room temperature. Transfer it to a jar or airtight container and refrigerate for at least 4 hours, preferably overnight, to develop the best flavor.
6. Step 6: Before serving, garnish with fresh dill and mint leaves for added aroma and flavor.

Tips & Variations

• Use a mix of colorful vegetables like purple cabbage or green beans for added variety and visual appeal.
• Adjust the sugar and vinegar amounts to balance the sweetness and tanginess to your preference.
• For a milder pickle, reduce or omit the chili altogether.
• Let the pickles sit longer in the fridge if you prefer a more intense flavor and softer texture.

Storage

Store the pickle medley in an airtight container in the refrigerator. It keeps well for up to 2 weeks. Before serving, give the pickles a good stir. Reheat is generally not required as they are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this pickle?

Yes, many vegetables work well for pickling. Try adding purple cabbage, green beans, or even thinly sliced onions for different flavors and textures.

How long will the pickles last in the fridge?

When stored properly in an airtight container, the pickles can last up to 2 weeks in the refrigerator while maintaining their freshness and crunch.

Vietnamese Vegetable Pickle Medley Recipe

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This Vietnamese Vegetable Pickle Medley is a vibrant, tangy, and slightly sweet combination of julienned carrots, daikon radish, cucumber, and red bell pepper. Preserved in a flavorful brine of vinegar, sugar, garlic, and optional chili, this quick pickle adds a refreshing crunch and a deliciously bright contrast to many dishes. Ideal as a side or condiment, it’s easy to prepare and perfect for adding a burst of flavor to your meals.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus refrigerating time)
• Yield: About 4 cups of pickled vegetables 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: Vietnamese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium carrots, peeled and julienned
• 1 large daikon radish, peeled and julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced

Pickling Brine

• 2 cups water
• 1 cup white vinegar
• ½ cup sugar
• 2 tablespoons salt
• 3 cloves garlic, minced
• 1 small chili, thinly sliced (optional for heat)

Garnish

• Fresh dill leaves
• Fresh mint leaves

Instructions

1. Prepare the Vegetables: Peel and julienne the carrots and daikon radish, then thinly slice the cucumber and red bell pepper. Place all the prepared vegetables in a large mixing bowl and set aside.
2. Make the Pickling Brine: In a saucepan, combine water, white vinegar, sugar, salt, and minced garlic. Heat the mixture over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
3. Add Spice (Optional): If you prefer some heat, add the thinly sliced chili to the brine and let it simmer gently for 1-2 minutes to infuse the flavor.
4. Pickle the Vegetables: Carefully pour the hot brine over the prepared vegetables in the bowl. Stir gently to ensure all the vegetables are evenly coated with the brine.
5. Cool and Store: Allow the mixture to cool to room temperature before transferring it to a clean jar or airtight container. Refrigerate for at least 4 hours, though preferably overnight, to develop the best flavor and texture.
6. Serve: Before serving, garnish the pickled vegetable medley with fresh dill and mint leaves to add a bright fresh aroma and taste.

Notes

• You can adjust the sugar and salt levels in the brine to your taste preference.
• The pickles will keep well refrigerated for up to 2 weeks.
• Use fresh, crisp vegetables for the best crunch.
• Optional chili adds heat but can be omitted for a milder pickle.
• Perfect accompaniment for Vietnamese sandwiches (banh mi), grilled meats, or salads.

Keywords: Vietnamese pickles, vegetable pickle, daikon radish pickle, quick pickle recipe, Vietnamese condiment, pickled carrots, homemade pickles