Go Back
Vietnamese Vegetable Pickle Medley

Vietnamese Vegetable Pickle Medley

DeShawn Mitchell
A vibrant and tangy Vietnamese pickle medley featuring carrots, daikon radish, and optional cucumbers. Perfect as a side dish or condiment for banh mi, grilled meats, or salads.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad
Cuisine Vietnamese
Servings 8 cups
Calories 35 kcal

Ingredients
  

Vegetables

  • 2 cups Carrots julienned
  • 2 cups Daikon radish julienned
  • 1 cup Cucumber optional, sliced into rounds

Pickling Brine

  • 1 cup Rice vinegar or white vinegar, at least 5% acidity
  • 1 cup Water
  • 0.5 cup Sugar
  • 2 tablespoons Salt pickling salt
  • 1 clove Garlic optional, for flavor
  • 1 teaspoon Peppercorns optional, for flavor

Instructions
 

Prepare Vegetables

  • Wash, peel, and julienne carrots and daikon radish into matchstick shapes. Slice cucumbers into rounds if using.
  • Optional: Blanch carrots and daikon in boiling water for 1-2 minutes to soften slightly, then cool.

Make Pickling Brine

  • In a saucepan, combine rice vinegar, water, sugar, and pickling salt. Bring to a boil, stirring until sugar and salt dissolve.
  • Remove brine from heat and let it cool completely to room temperature.

Pickle and Store

  • Pack prepared vegetables into clean jars or containers. Add optional garlic and peppercorns.
  • Pour cooled brine over vegetables, ensuring they are fully submerged. Use a weight if needed to keep vegetables under brine.
  • Seal jars tightly and refrigerate. Let pickles sit for at least a few hours, ideally 1-2 days, before serving for best flavor.

Notes

  • Store in the refrigerator for up to 1 month.
  • Ensure vegetables are fresh and crisp for best texture.
  • Experiment with additional spices like chili peppers for a spicy variation.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Zesty_Feast