Vietnamese Quick Pickled Vegetables for Winter Meals
Vietnamese Quick Pickled Vegetables for Winter Meals is a vibrant and flavorful side dish featuring crisp carrots, daikon radish, cucumber, and red bell pepper. Infused with a tangy, sweet, and slightly spicy brine made from vinegar, sugar, salt, garlic, and optional chili, this quick pickle adds a refreshing crunch and zesty brightness that complements Vietnamese cuisine beautifully. Ready in just a few hours, it’s an easy way to brighten up any winter meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and julienned
- 1 large daikon radish, peeled and julienned
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
Pickling Brine
- 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)
Garnish
- Fresh dill leaves
- Fresh mint leaves
Instructions
- Prepare the Vegetables: Peel and julienne the carrots and daikon radish. Thinly slice the cucumber and red bell pepper. Place all the prepared vegetables in a large mixing bowl and set aside.
- Make the Pickling Brine: In a saucepan, combine the water, white vinegar, sugar, salt, and minced garlic. Heat over medium heat, stirring occasionally until the sugar and salt have fully dissolved, creating a clear brine.
- Add Spice (Optional): If you want a bit of heat, add the sliced chili to the brine and let it simmer for 1-2 minutes to infuse the flavor into the liquid.
- Pickle the Vegetables: Carefully pour the hot brine over the vegetables in the large mixing bowl. Stir gently to ensure all the vegetables are evenly coated with the brine.
- Cool and Store: Allow the pickled vegetables to cool to room temperature. Once cooled, transfer them to a jar or airtight container and refrigerate for at least 4 hours, ideally overnight, so the flavors fully develop.
- Serve: Before serving, garnish with fresh dill and mint leaves to add a fragrant, herbaceous note to the pickled vegetables. Enjoy as a vibrant side dish alongside your winter meals.
Notes
- Julienning the vegetables thinly helps them absorb the pickling brine better and results in a more crisp texture.
- The pickles are best after resting overnight but can be enjoyed after a minimum of 4 hours in the fridge.
- Adjust the sugar and salt levels to your preference for a sweeter or saltier pickle.
- If you prefer less acidity, reduce the vinegar slightly and replace some with water.
- The optional chili adds heat but can be omitted for a mild version suitable for all palates.
- Store pickled vegetables in the refrigerator and consume within one week for best freshness and flavor.