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Vietnamese Pickled Vegetables

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Crisp, tangy, and slightly sweet Vietnamese pickled vegetables made with daikon, carrots, and a balanced rice vinegar brine. This easy, crowd-pleasing side is perfect for Friendsgiving or any gathering, adding vibrant color and refreshing crunch to your table.

Ingredients

Scale
  • 1 large daikon radish (about 12 oz), peeled and cut into matchsticks
  • 2 large carrots (about 8 oz), peeled and cut into matchsticks
  • 1 small cucumber (about 6 oz), seeded and cut into thin strips (optional)
  • 2–3 red Thai chili peppers, thinly sliced (optional)
  • 2 garlic cloves, peeled and thinly sliced
  • 1 cup rice vinegar
  • 1 cup filtered water
  • 1/2 cup granulated sugar
  • 2 teaspoons sea salt

Instructions

  1. Peel the daikon radish and carrots. Slice them into thin matchsticks (about 1/4 inch thick). If using cucumber, remove seeds and slice into similar strips. Place all veggies in a large mixing bowl.
  2. Sprinkle 2 teaspoons sea salt over the vegetables. Toss well to coat, then let sit for 10 minutes to draw out excess moisture.
  3. Rinse the salted veggies under cold water to remove excess salt. Drain well and gently squeeze to remove extra liquid. Set aside.
  4. In a small saucepan, combine rice vinegar, water, and sugar. Heat over medium, stirring until sugar dissolves (about 2-3 minutes). Remove from heat and let cool slightly.
  5. Layer the drained vegetables, garlic slices, and chili peppers evenly into clean jars. Don’t pack too tightly.
  6. Pour the warm brine over the vegetables in each jar, making sure they’re fully submerged. Use a spoon to gently press down if needed.
  7. Close jars tightly with lids. Allow to cool to room temperature, then refrigerate at least 1 hour before serving (overnight yields the best flavor and crunch).
  8. If veggies float to the top, place a piece of parchment or small weight to keep them submerged.
  9. When ready, veggies should be crisp, bright, and tangy with a subtle sweetness.

Notes

For best crunch, keep veggie cuts uniform and don’t skip the salt soak. Brine should be poured warm, not hot. Customize with herbs, swap veggies, or adjust sugar/vinegar to taste. Pickles are best after chilling overnight and last up to 2 weeks in the fridge. For a gluten-free version, double-check your vinegar brand.

Nutrition

Keywords: Vietnamese pickles, pickled vegetables, daikon, carrots, Friendsgiving, easy side dish, holiday recipes, vegan, gluten-free, refrigerator pickles

Find it online: https://hungermind.com/vietnamese-pickled-vegetables-recipe-easy-fresh-sides-for-friendsgiving/