Description
A refreshing and crunchy Vietnamese vegetable pickle medley that combines carrots, daikon radish, and cucumber in a tangy pickling brine.
Ingredients
- 250 g carrots, peeled and cut into thin matchsticks
- 250 g daikon radish, peeled and cut into thin matchsticks
- 150 g cucumber, thinly sliced or cut into matchsticks
- 1 small red chili, thinly sliced, optional
- 2 tablespoons chopped green onions, optional
- 1 teaspoon sesame seeds, optional
- 180 ml warm water
- 120 ml rice vinegar
- 75 g granulated sugar
- 1½ teaspoons salt
- 1 small garlic clove, finely minced, optional
Instructions
- Prepare the vegetables. Place the carrots, daikon, and cucumber in a large bowl. For extra crunch, sprinkle them with about ½ teaspoon salt, toss, and leave for 10–15 minutes. Rinse lightly and drain well.
- Make the brine. Combine the warm water, rice vinegar, sugar, and remaining salt. Stir until the sugar and salt completely dissolve. Add the garlic if using and allow the mixture to cool.
- Pack the vegetables. Transfer the carrots, daikon, cucumber, and optional chili to a clean glass jar or container.
- Add the brine. Pour the cooled pickling liquid over the vegetables until they are well covered. Press the vegetables gently beneath the liquid.
- Chill. Cover and refrigerate for at least 2 hours. For a stronger, more balanced flavor, refrigerate overnight.
- Serve. Drain off a little of the brine and garnish with green onions and sesame seeds if desired. Serve cold and crisp.
Notes
- For a spicier version, add more chili.
- This pickle can be stored in the refrigerator for up to 2 weeks.
- Adjust the sugar and salt levels according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg