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.
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.