Vietnamese Vegetable Pickle Medley (Printer-friendly)
Crunchy medley of quick-pickled vegetables in sweet-tangy Vietnamese brine. Ideal as side, garnish, or filling.
# What You’ll Need:
→ 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 5.25 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
# How-To Guide:
01 - Combine daikon, carrots, cucumber, and bell pepper in a large bowl. For extra crispiness, sprinkle 1 tablespoon salt over vegetables, toss thoroughly, and let stand 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 continuously until sugar and salt dissolve completely. Remove from heat and allow brine to cool to room temperature.
03 - Layer vegetables, chilies, garlic slices, and peppercorns into a clean 1-quart glass jar or container, packing tightly to maximize space.
04 - Pour cooled brine over vegetables, ensuring all pieces remain completely submerged. Seal jar tightly with lid.
05 - Refrigerate for minimum 2 hours before serving. For optimal flavor development, marinate overnight. Store refrigerated and consume within 2 weeks.
# Expert Advice:
01 -
- These pickles transform literally everything from plain rice to elaborate sandwiches into something that feels intentional and complete
- The balance of sweet and tangy hits that perfect spot where you cannot stop eating just one more bite
02 -
- Never pour hot brine over your vegetables or you will end up with limp sad pickles instead of crunchy vibrant ones
- These need to stay completely submerged in the brine, so press them down firmly before sealing
03 -
- A mandoline makes quick work of julienne cutting if you want uniform matchsticks
- Let the jar sit on your counter for 30 minutes before refrigerating to jump start the pickling process