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Vietnamese Vegetable Pickle Medley

Vietnamese Vegetable Pickle Medley for a Refreshing Crunch

Enjoy this Vietnamese Vegetable Pickle Medley, a vibrant and tangy dish that complements any meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Salad
Cuisine: Vietnamese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Carrots Adds crunch and sweetness; substitute with parsnips for a different flavor.
  • 1 large Daikon Radish Provides a sharp, crisp texture; can replace with other radishes if unavailable.
  • 1 medium Cucumber Contributes freshness and hydration; English cucumber is preferable for fewer seeds.
  • 1 medium Red Bell Pepper Brings color and a sweet flavor; any sweet pepper can be substituted.
For the Brine
  • 2 cups Water Acts as the base for the pickling brine.
  • 1 cup White Vinegar Creates the tanginess in the brine; apple cider vinegar can be used for a milder taste.
  • 0.5 cup Sugar Balances the acidity with sweetness; adjust based on personal preference.
  • 2 tablespoons Salt Enhances flavor and helps with preservation.
  • 3 cloves Garlic Minced, adds depth and savory flavor; fresh garlic is recommended for best results.
  • 1 small Chili Optional, provides mild heat; omit for a non-spicy version or use jalapeño for more spice.
For Garnish
  • Fresh Dill Adds freshness and enhances flavor.
  • Mint Leaves Enhances flavor making the dish visually appealing.

Equipment

  • Mixing bowl
  • saucepan
  • jar or airtight container

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by peeling and julienning the carrots and daikon radish, then thinly slice the cucumber and red bell pepper.
  2. Make the pickling brine by combining water, vinegar, sugar, and salt in a saucepan over medium heat. Stir until dissolved.
  3. Add a small chili if desired to the brine, allowing it to simmer for an additional 1-2 minutes.
  4. Pour the hot brine over the prepared vegetables, stirring gently to ensure even coating.
  5. Let the mixture cool at room temperature for about 30 minutes before transferring to a clean jar.
  6. Refrigerate the pickles for at least 4 hours, preferably overnight, for best flavor.
  7. Serve cold, garnished with fresh dill and mint leaves.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 600mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, let the pickles rest overnight. Store in an airtight container for up to 2 weeks.

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