Vietnamese Vegetable Pickle Medley Recipe

Introduction

This Vietnamese Vegetable Pickle Medley offers a crisp, tangy burst of flavor that brightens any meal. Inspired by traditional Vietnamese pickling, it combines fresh vegetables with a lightly sweet and savory brine for a refreshing side or condiment.

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 vegetables in a large mixing bowl.
2. Step 2: In a saucepan, combine water, white vinegar, sugar, salt, and minced garlic. Heat over medium heat, stirring until sugar and salt fully dissolve.
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 prepared vegetables. Stir gently to combine everything well.
5. Step 5: Allow the mixture to cool to room temperature, then transfer it to a jar or airtight container. 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 a fragrant finishing touch.

Tips & Variations

• For a milder pickle, omit the chili or add less according to your heat preference.
• Use rice vinegar instead of white vinegar for a slightly different acidic flavor.
• Add thinly sliced onion or green papaya for extra texture and variety.
• Experiment with fresh herbs like cilantro or Thai basil to complement the dish.

Storage

Store the pickled vegetables in an airtight container in the refrigerator. They will keep well for up to 2 weeks. For best taste, consume within the first week. Serve chilled or at room temperature. No need to reheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables besides carrots and daikon?

Yes, feel free to add or substitute vegetables like green papaya, radishes, or thinly sliced onions to tailor the pickle to your taste.

How long should I let the vegetables pickle before eating?

For optimal flavor, refrigerate for at least 4 hours, but preferably overnight. This allows the vegetables to soak up the brine and develop a balanced taste.

Vietnamese Vegetable Pickle Medley Recipe

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This Vietnamese Vegetable Pickle Medley is a tangy, sweet, and crunchy side dish featuring julienned carrots, daikon radish, cucumber, and red bell pepper. Pickled in a flavorful brine of vinegar, sugar, salt, garlic, and optional chili, it’s a perfect accompaniment to banh mi sandwiches, fresh spring rolls, grilled meats, or rice dishes. The quick pickling method allows the vegetables to absorb the bright and refreshing flavors, making it a versatile and vibrant addition to any Asian-inspired meal.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (includes refrigeration time)
• Yield: 4 servings 1x
• Category: Side Dish
• 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 over medium heat, combine the water, white vinegar, sugar, salt, and minced garlic. Stir occasionally until the sugar and salt dissolve completely to create a clear brine.
3. Add Spice (Optional): If using chili, add the thinly sliced chili to the brine and bring it to a simmer for 1 to 2 minutes to infuse the heat and flavor.
4. Pickle the Vegetables: Pour the hot brine over the prepared vegetables in the bowl. Stir gently to ensure all vegetables are evenly coated with the brine.
5. Cool and Store: Allow the mixture to cool to room temperature. Then transfer the pickled vegetables and brine into a jar or airtight container. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop fully.
6. Serve: Before serving, garnish the pickled vegetables with fresh dill and mint leaves to add a burst of aromatic freshness.

Notes

• Perfect accompaniment for Vietnamese banh mi sandwiches.
• Great as a crunchy element in fresh spring rolls.
• Pairs well with grilled meats or tofu.
• Ideal addition to rice noodles or rice bowls for extra texture and flavor.
• Can be served as a bright and refreshing side for any Asian-inspired meal.

Keywords: Vietnamese pickles, vegetable pickle, daikon radish pickle, quick pickling, banh mi side, Asian side dish, pickled vegetables, carrot pickle, cucumber pickle, Vietnamese cuisine