Vietnamese Pickle Medley
A quick and easy Vietnamese-style pickle medley featuring crunchy carrots, daikon, cucumber, and bell pepper in a tangy brine, perfect for banh mi or grain bowls.
Ingredients
Vegetables
- 1 medium carrot, julienned about 1 cup
- 1 medium cucumber, thinly sliced seeded if watery
- 1 small daikon radish, julienned about 1 cup
- 1 small red bell pepper, thinly sliced
Brine
- 1 cup distilled white vinegar 5% acidity
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 2 cloves garlic, thinly sliced
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
Instructions
Preparation
- Wash and dry all vegetables. Julienne the carrot and daikon into matchstick pieces. Thinly slice the cucumber and red bell pepper. Place all cut vegetables in a large bowl and toss to combine.
Making the Brine
- In a small saucepan combine the vinegar, water, sugar, and salt. Warm over medium heat, stirring until the sugar and salt dissolve. Bring the mixture to a gentle boil.
- Stir in the sliced garlic, mustard seeds, and black peppercorns. Let the brine simmer for 1–2 minutes to bloom the spices and mellow the raw vinegar taste.
Combining Ingredients
- Carefully pour the hot brine over the bowl of vegetables. Press the vegetables down so they’re submerged and evenly coated.
Cooling and Chilling
- Let the mixture cool to room temperature (about 20–30 minutes). Transfer the vegetables and brine into clean jars, ensuring the vegetables remain covered by liquid.
- Seal the jars and refrigerate for at least 24 hours before eating. Flavors intensify after 48 hours.
Notes
For storage, keep pickles refrigerated in airtight jars. They're best within 2–3 weeks; flavor will deepen over time but crispness will slowly soften. These quick pickles are served cold or at room temperature.