Vietnamese Vegetable Pickle Medley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
