This Vietnamese Vegetable Pickle Medley is a vibrant, quick pickle recipe that brings the bright, tangy-sweet flavors of Vietnamese do chua to your table with minimal effort. Made with crisp carrot, daikon, and a hint of optional chili heat, these homemade pickles are ready in just 25 minutes of active time. They are the perfect crunchy condiment to elevate everything from a simple grain bowl to a steaming bowl of pho.

I first fell for the crisp allure of these Vietnamese pickled vegetables during my travels, where they were a staple on every street food stall table. That perfect balance of sweetness and acidity, cutting through rich flavors, became a flavor memory I carried home. Now, I love making a big batch to serve alongside my hearty chicken pho or to add a refreshing crunch to a colorful vegetable grain bowl. It transforms a simple weeknight meal into something special.

What Makes Vietnamese Pickles So Special

• Effortless Preparation: This quick pickle recipe requires no special canning skills, just a simple brine and a jar.
• Vibrant, Crisp Texture: The vegetables stay wonderfully crunchy, providing a delightful contrast to softer dishes.
• Make-Ahead Magic: These refrigerator pickles develop more complex flavor overnight, making them perfect for prepping ahead.
• Incredibly Versatile: This Asian pickle recipe is a fantastic condiment for sandwiches, salads, and grilled meats alike.

Ingredients for Your Perfect Pickle Medley

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Vietnamese Vegetable Pickle Medley

Make authentic Vietnamese Vegetable Pickle Medley with carrot, daikon, and tangy brine. Perfect quick pickle recipe ready in 24 hours for banh mi and more.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

1 day d

Total Time 1 day d 25 minutes mins

Course Side

Cuisine Vietnamese

Servings 8 servings

Calories 60 kcal

Equipment

• medium saucepan
• knife
• cutting board
• measuring cups
• measuring spoons
• glass jar
• mandoline slicer

Ingredients

  

Pickling Brine

• 1.5 cups white vinegar
• 1 cup granulated sugar
• 2 tsp kosher salt
• 1 cup warm water

Vegetables

• 1 large carrot peeled and cut into thin matchsticks
• 1 daikon radish peeled and cut into thin matchsticks
• 1 small red onion thinly sliced
• 2 Thai bird’s eye chilies thinly sliced (optional, for heat)

Instructions

 

• In a medium saucepan, combine the white vinegar, granulated sugar, kosher salt, and warm water. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are completely dissolved. This takes about 3 to 5 minutes. Do not let the mixture boil. Once dissolved, remove the saucepan from the heat and let the brine cool completely to room temperature.
• While the brine cools, prepare the vegetables. Use a sharp knife or a mandoline slicer to cut the peeled carrot and daikon radish into thin matchsticks about 2 to 3 inches long. Thinly slice the red onion and the optional chilies. Place all cut vegetables into a large, clean glass jar or non-reactive container.
• Once the brine is completely cool, carefully pour it over the vegetables in the jar. The liquid should completely cover the vegetables.
• Gently tap the jar on the counter to release any air bubbles trapped between the vegetables. If necessary, use a clean spoon to press the vegetables down so they are fully submerged under the brine.
• Seal the jar tightly with its lid. Place the jar in the refrigerator. The pickles will be ready to eat after a minimum of 1 hour, but for best flavor, allow them to pickle for at least 24 hours before serving. The vegetables will soften slightly and become brightly colored and tangy-sweet.

Notes

The pickles will be ready to eat after a minimum of 1 hour, but for best flavor, allow them to pickle for at least 24 hours before serving.

Keyword banh mi, pickle, quick pickle, vegetable

Creative Ways to Customize Your Pickles

• Spicy Version: Add a few slices of fresh ginger or a teaspoon of sambal oelek to the brine.
• Different Vegetables: Thinly sliced cucumbers or julienned bell peppers work beautifully in this medley.
• Herb-Infused: Toss in a few sprigs of fresh cilantro or Thai basil for an aromatic twist.

My Pro Tips for Pickle Perfection

• Uniform Cutting: Using a mandoline ensures even, thin matchsticks for consistent pickling and texture.
• Cool Brine is Key: Always allow the brine to cool completely to avoid cooking the vegetables, which keeps them crisp.
• Full Submersion: Ensure all vegetables are fully submerged under the brine to prevent spoilage and ensure even flavor.
• Patience for Flavor: While ready in an hour, the flavors truly meld and deepen after a full 24 hours in the fridge.

Storing Your Homemade Pickles

• Store: Keep the pickles in their airtight glass jar in the refrigerator for up to 3 weeks. The flavor will continue to develop over time.
• Freeze: Freezing is not recommended for this recipe, as it will cause the vegetables to become mushy upon thawing.
• Reheat: These pickles are meant to be served cold or at room temperature; no reheating is necessary.
• Make-Ahead Tip: This is an ideal make-ahead recipe. Prepare it a day or two before you need it for the best results.

Frequently Asked Questions

More Vibrant Side Dishes to Try

• Roasted Garlic Cabbage Steaks
• Creamy Vegetable Casserole
• Braised Leeks and Peas
• Vegan Thai Red Curry

Why This Pickle Medley Belongs in Your Fridge

With its irresistible crunch and bright, balanced flavor, this Vietnamese Vegetable Pickle Medley is a must-have condiment that elevates everyday meals. It’s incredibly simple to make from scratch and gets even better as it rests. I hope this recipe brings a burst of refreshing flavor to your table, just as it has to mine.