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Vietnamese Pickled Vegetables

This dish features crisp, colorful vegetables such as cucumbers, carrots, and daikon that are thinly sliced and immersed in a tangy, sweet, and spicy pickling brine. The final product has a crunchy texture with a vibrant, glossy appearance, and a fragrant aroma of garlic, chili, and vinegar.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups white vinegar or rice vinegar
  • 1 cup water
  • 0.5 cup granulated sugar
  • 1 tablespoon salt
  • 3 cloves garlic cloves thinly sliced or minced
  • 2 red chili fresh red chili sliced thin
  • 1 pound cucumbers firm, thinly sliced
  • 2 large carrots peeled and julienned
  • 1 pound daikon radish peeled and julienned

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Glass Jar or Pickling Jar
  • Measuring cups and spoons
  • small saucepan

Method
 

  1. Combine vinegar, water, sugar, and salt in a small saucepan, bringing it to a gentle simmer while stirring until the sugar and salt dissolve completely. Remove from heat and let cool to room temperature.
  2. While the brine cools, prepare your vegetables by thinly slicing the cucumbers, julienning the carrots and daikon radish, and slicing the chili and garlic.
  3. Place all the sliced vegetables into a large mixing bowl, evenly distributing the cucumbers, carrots, and daikon.
  4. Pour the cooled pickling brine over the vegetables, ensuring they are fully submerged, and toss gently to combine.
  5. Add the sliced chili and garlic into the jar or bowl, arranging the vegetables to allow space for the aromatic ingredients.
  6. Seal the jar tightly or cover the bowl with plastic wrap, then refrigerate for at least 20 minutes to allow the flavors to meld and the vegetables to develop a satisfying crunch.
  7. Once chilled, remove the jar from the refrigerator and give it a gentle shake or stir to evenly distribute the pickling liquid and flavors.
  8. Serve the pickled vegetables as a vibrant, crunchy side dish, or as a topping for noodle bowls, rice dishes, or grilled meats.

Notes

For a spicier kick, add more chili or include slices of jalapeño. The pickled vegetables can be stored in the refrigerator for up to one week. Adjust the sweetness or acidity by modifying the sugar and vinegar levels to taste.