Description
Pickles are a universal delight, and this Vietnamese Vegetable Pickle Medley is no exception. Vibrant, tangy, and packed with fresh, nutrient-rich vegetables, this recipe delivers a harmonious balance of sweet, sour, and spicy flavors. Perfect for banh mi sandwiches, rice dishes, or as a stand-alone snack, this quick and easy dish is a must-try for every food enthusiast.
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
Additional Flavorings
- 3 cloves garlic, minced
- 1 small chili, thinly sliced (optional)
- Fresh dill and mint leaves for garnish
Instructions
- Prepare the Vegetables
- Peel and julienne the carrots and daikon radish.
- Thinly slice the cucumber and red bell pepper.
- Combine all vegetables in a large mixing bowl.
- Make the Pickling Brine
- In a saucepan, mix water, vinegar, sugar, and salt.
- Bring to a boil over medium heat, stirring until dissolved.
- Combine Vegetables and Brine
- Pour the hot brine over the vegetables, ensuring they’re submerged.
- Add Aromatics
- Mix in minced garlic and chili. Stir gently.
- Cool and Refrigerate
- Let the mixture cool to room temperature.
- Transfer to an airtight container and refrigerate for 24 hours.
- Garnish and Serve
- Garnish with dill and mint before serving.
Notes
- Use a mandoline slicer for quick prep.
- Substitute white vinegar with rice vinegar for a traditional twist.
- Adjust sweetness or spiciness to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Condiment
- Method: Pickling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 50 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Vietnamese pickles, quick pickles, vegetable medley