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Vietnamese Vegetable Pickle Medley

This vegetable pickle medley is a vibrant combination of seasonal vegetables that are chopped, salted, and marinated with garlic, chili, and pickling spices. The result is a crunchy, tangy condiment with a colorful appearance and a complex flavor profile, showcasing textures from crisp vegetables to a tangy marinade.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mixed seasonal vegetables (e.g., carrots, cucumbers, radishes, green beans) thinly sliced or julienned
  • 3 cloves garlic minced
  • 2 chili peppers fresh chili sliced, adjust to heat preference
  • 1 tablespoon pickling spices such as mustard seeds, coriander seeds, or a pre-made pickling spice mix
  • 1 cup rice vinegar or white vinegar
  • 2 tablespoons sugar adjust to taste
  • 1 teaspoon salt

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Pouring jar or container

Method
 

  1. Prep the vegetables by washing and thinly slicing or julienning them into vibrant, bite-sized pieces.
  2. Place the sliced vegetables into a large mixing bowl, spreading them out so they’re evenly arranged.
  3. Sprinkle salt over the vegetables and toss well to evenly coat; let sit for 10 minutes to draw out excess moisture and soften slightly.
  4. Meanwhile, combine rice vinegar, sugar, pickling spices, and minced garlic in a small saucepan, bringing it to a gentle simmer until the sugar dissolves and the mixture is fragrant.
  5. Pour the hot pickling brine over the salted vegetables, ensuring they are fully submerged for even flavor absorption.
  6. Add sliced chili peppers to the jar or container with the vegetables and brine, then press down slightly to minimize air pockets.
  7. Seal the jar tightly and let it sit at room temperature for at least 24 hours to develop flavors, shaking gently once or twice during the process.
  8. After the resting period, transfer the jar to the refrigerator and let it marinate for an additional 1-2 days for optimal flavor and crunch.
  9. Serve the pickles as a vibrant, crunchy condiment or side, enjoying the tangy, spicy flavor and colorful presentation.

Notes

Store the pickles in the refrigerator for up to 2 weeks. Adjust chili level for spiciness. Feel free to experiment with other vegetables like daikon or green beans.