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Vietnamese Pickled Vegetables

This dish features a vibrant medley of vegetables, such as carrots and daikon, that are thinly sliced and pickled in a tangy, garlicky vinegar brine. The vegetables develop a crisp texture and bright flavor after soaking, resulting in a colorful and refreshing accompaniment or condiment.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups carrots very thinly sliced
  • 1 cup daikon radish very thinly sliced
  • 3 cloves garlic minced
  • 1 red chili fresh red chili sliced thin
  • 1 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Equipment

  • Chef’s knife
  • Cutting Board
  • Large mixing bowl
  • Jar with lid

Method
 

  1. Start by carefully peeling and thinly slicing the carrots and daikon radish into matchstick-sized strips for a crunchy texture.
  2. Combine the minced garlic and sliced chili with the sliced vegetables in a large mixing bowl, ensuring the aromatics are evenly distributed.
  3. In a small saucepan, heat the rice vinegar with sugar and salt, stirring until the sugar and salt fully dissolve, and the mixture becomes fragrant and slightly warm.
  4. Pour the warm vinegar brine over the prepared vegetables and aromatics, making sure everything is submerged and evenly coated.
  5. Use a spoon or your hands to toss the vegetables gently, ensuring the flavors are well distributed and the vegetables start to soften slightly from the brine.
  6. Transfer the mixture into a clean jar with a lid, pressing down gently to remove air pockets and ensure the brine covers the vegetables completely.
  7. Seal the jar tightly and let it sit at room temperature for at least 30 minutes to develop flavor, or refrigerate for up to a week for more pronounced tang and softness.
  8. Once pickled to your liking, remove the jar from the fridge or counter and serve the vegetables as a bright, crunchy side or condiment.

Notes

For extra flavor, add a splash of fish sauce or lime juice before serving. These pickled vegetables improve in flavor after a day and keep well refrigerated for up to a week.