🥕🌶️🥒 Vietnamese Vegetable Pickle Medley

Description

This Vietnamese-inspired pickle medley is a refreshing, tangy, and slightly sweet side dish that pairs beautifully with grilled meats, sandwiches (like bánh mì), rice bowls, or simply as a snack. The combination of crisp carrots, daikon radish, cucumber, and bell pepper creates a vibrant crunch, while the pickling brine adds a zesty flavor with just the right balance of sweet, sour, salty, and spicy. Fresh herbs like dill and mint add a fragrant finishing touch.

📝 Ingredients

• 2 medium carrots, peeled and julienned
• 1 large daikon radish, peeled and julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups water
• 1 cup white vinegar
• ½ cup sugar
• 2 tablespoons salt
• 3 cloves garlic, minced
• 1 small chili, thinly sliced (optional, for heat)
• Fresh dill and mint leaves (for garnish)

🍳 Instructions

1. Prepare Vegetables: Slice all vegetables as directed. Place them in a large bowl.
2. Make the Brine: In a saucepan, combine water, vinegar, sugar, and salt. Bring to a gentle simmer until the sugar and salt dissolve. Remove from heat.
3. Flavor It: Stir in garlic and chili (if using). Let the brine cool slightly (warm but not hot).
4. Pickle the Veggies: Pour the brine over the vegetables, ensuring they are fully submerged.
5. Chill & Set: Transfer everything into sterilized glass jars. Seal and refrigerate for at least 2 hours (best after 24 hours).
6. Serve: Garnish with fresh dill and mint before serving for extra freshness.

🥗 Servings

• Makes 6–8 servings as a side dish or condiment.
• Keeps for up to 2 weeks in the refrigerator.

📌 Notes

• Adjust sugar and vinegar balance to taste (more vinegar for tangier, more sugar for sweetness).
• You can swap daikon with turnip or omit if unavailable.
• Herbs like cilantro or Thai basil also work beautifully as garnish.
• Slice vegetables evenly for consistent pickling and crunch.

💡 Tips

• For extra crispness, sprinkle carrots and daikon with 1 tsp salt, toss, and let sit for 20 minutes. Rinse before adding to the jar.
• Use a glass jar instead of plastic for best flavor and preservation.
• For a spicier pickle, add more chili or even a few slices of jalapeño.
• Great to prep ahead—flavor deepens after a few days.

🔢 Nutritional Info (per serving, ~½ cup)

• Calories: ~50 kcal
• Carbohydrates: 11 g
• Sugars: 8 g
• Fiber: 2 g
• Protein: 1 g
• Fat: 0 g
• Sodium: ~350 mg

(values are approximate depending on exact ingredients and serving size)

🌟 Benefits

• Gut health boost: Fermented/pickled foods support digestion.
• Low calorie yet flavorful, perfect for weight management.
• Rich in antioxidants from colorful veggies.
• Hydrating & refreshing thanks to cucumber and radish.
• Versatile: pairs with meats, sandwiches, rice, noodles, or enjoyed on its own.

❓ Q & A

Q: Can I make this less sweet?
A: Yes! Reduce sugar to ¼ cup, or use a natural sweetener like honey.

Q: How long before I can eat it?
A: You can eat after 2 hours, but for the best flavor, let it sit overnight.

Q: Do I need to sterilize the jars?
A: Not strictly for refrigerator pickles, but it helps extend freshness and prevent spoilage.

Q: Can I reuse the brine?
A: Yes, but only once. Reheat and adjust flavor if necessary before adding a new batch of vegetables.

Q: Are these spicy?
A: Only if you add chili. For a mild version, simply skip it.