Vietnamese Vegetable Pickle Medley (Printable)

Vibrant, crunchy pickled vegetables with sweet, tangy, and savory notes. Perfect for banh mi, rice bowls, or as a bright side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium daikon radish (about 10.5 ounces), peeled and julienned
02 - 2 medium carrots (about 7 ounces), peeled and julienned
03 - 1 small cucumber (about 5.25 ounces), 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

# Steps:

01 - Combine the julienned daikon, carrots, cucumber, and bell pepper slices in a large mixing bowl. For enhanced crunch, toss with 1 tablespoon salt and let stand 15 minutes. Rinse thoroughly under cold water and drain completely.
02 - Combine rice vinegar, water, granulated sugar, and kosher salt in a small saucepan. Heat over medium heat, stirring continuously until sugar and salt dissolve completely. Remove from heat and allow to cool to room temperature.
03 - Layer the prepared vegetables, chilies, garlic slices, and black peppercorns into a clean 1-quart glass jar or container.
04 - Pour the cooled brine over the vegetables, ensuring all pieces remain fully submerged. Seal tightly with the lid.
05 - Refrigerate for minimum 2 hours before serving. For optimal flavor development, marinate overnight. Keep refrigerated and consume within 2 weeks.

# Expert Tips:

01 -
  • These pickles add an irresistible crunch and tang that cuts through rich, fatty foods perfectly
  • The brine comes together in minutes but keeps for weeks in the refrigerator
02 -
  • The pre salting step is not optional if you want restaurant quality crunch
  • Always use a clean utensil to remove pickles from the jar to prevent spoilage
03 -
  • Let the pickles sit for at least 24 hours for the deepest flavor development
  • Keep the jar in the coldest part of your refrigerator, not the door

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