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