Vietnamese Vegetable Pickle Medley Recipe
A vibrant and tangy Vietnamese Vegetable Pickle Medley featuring crisp carrots, daikon radish, cucumber, and red bell pepper, preserved in a flavorful brine of vinegar, sugar, salt, garlic, and optional chili for a refreshing, crunchy side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: Approximately 4 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegetarian
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. Thinly slice the cucumber and red bell pepper. Place all vegetables in a large mixing bowl and set aside.
- Make the Pickling Brine: In a saucepan over medium heat, combine water, white vinegar, sugar, salt, and minced garlic. Stir and heat the mixture until the sugar and salt have fully dissolved.
- Add Spice (Optional): If you want a spicy kick, add the thinly sliced chili to the brine and allow it to simmer gently for 1-2 minutes to infuse the flavor.
- Pickle the Vegetables: Pour the hot brine over the prepared vegetables in the bowl. Stir gently to ensure all the vegetables are well coated with the brine.
- Cool and Store: Let the mixture cool down to room temperature. Once cooled, transfer the vegetables and brine into a clean jar or airtight container. Refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to meld.
- Serve: Before serving, garnish your pickled vegetable medley with fresh dill and mint leaves for an added burst of aroma and flavor.
Notes
- For best results, use fresh and crisp vegetables to maintain a crunchy texture after pickling.
- The pickled vegetables can be stored in the refrigerator for up to 2 weeks.
- Adjust sugar and salt levels to taste depending on your preference for sweetness or saltiness.
- Omitting the chili will make a milder, family-friendly pickle.
- This pickle medley complements grilled meats, sandwiches, or can be served as a refreshing side dish.
Keywords: Vietnamese pickles, vegetable medley, quick pickle, daikon pickle, carrot pickle, cucumber pickle, Vietnamese side dish, tangy pickles, easy pickle recipe
Find it online: https://leofoster.com/vietnamese-vegetable-pickle-medley-recipe/
