Tangy Vietnamese Vegetable Pickle Medley to Brighten Meals

A vibrant, crunchy Vietnamese Vegetable Pickle Medley that adds tangy-sweet flavors to your meals, perfect as a side or in salads.

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Prep Time 30

Cook Time 5

Cooling Time 20

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: Vietnamese

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Carrots peeled and julienned
1 medium Daikon Radish peeled and julienned
1 medium Cucumber thinly sliced
1 medium Red Bell Pepper thinly sliced

For the Brine

1 cup Water filtered
1 cup White Vinegar or apple cider vinegar
1 cup Sugar or honey/agave syrup
2 teaspoons Salt sea salt or kosher salt
2 cloves Garlic minced
1 Chili optional, to taste

For Garnish

2 tablespoons Fresh Dill
2 tablespoons Mint Leaves

Equipment

Medium saucepan
Large mixing bowl
airtight jar

Method

Preparation Steps

Begin by peeling the carrots and daikon radish, then julienne them into thin strips.
Thinly slice the cucumber and red bell pepper.
Place all vegetables into a large mixing bowl.
In a medium saucepan, combine water, white vinegar, sugar, salt, and minced garlic. Heat over medium until dissolved.
If using chili, add it and let simmer for 1-2 minutes.
Pour the hot brine over the mixed vegetables and stir gently.
Let cool to room temperature, then transfer to an airtight jar and refrigerate.
Garnish with fresh dill and mint leaves before serving.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 11gProtein: 1gSodium: 700mgPotassium: 250mgFiber: 2gSugar: 8gVitamin A: 120IUVitamin C: 40mgCalcium: 2mgIron: 4mg

Notes

For best flavor, marinate overnight.

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