Go Back
Colorful Vietnamese Vegetable Pickle Medley served with banh mi and spring rolls

Vietnamese Vegetable Pickle Medley

A refreshing and tangy medley of pickled carrots and daikon, perfect for adding crunch to meals like banh mi and rice bowls.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: Vietnamese
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium Carrots, peeled Cut into thin matchsticks or slices
  • 1 medium Daikon, peeled Cut into thin matchsticks or slices
Pickling Brine
  • 1 cup Rice vinegar Provides clean tang
  • 1 cup Warm water Helps dissolve sugar and salt
  • 3-5 tablespoons Sugar Adjust to taste, start with 3
  • 1.5 teaspoons Salt Keeps the texture snappy

Method
 

Preparation
  1. Cut carrots and daikon into thin matchsticks or slices.
  2. In a bowl, stir warm water, sugar, and salt until dissolved. Add rice vinegar and stir again.
Pickling
  1. Pack veggies into a clean jar and pour brine over until they are submerged.
  2. Close the lid and let it sit at room temperature for 30 to 60 minutes, then move it to the fridge.
  3. Taste after a few hours; best after overnight for tangy crunch.

Notes

For extra crunch, cut evenly and do not skip the salt. Store in the fridge and consume within 7 to 10 days for best texture.