Description
A vibrant and crunchy Vietnamese-style pickle medley made with carrots, daikon radish, cucumber, and red bell pepper in a tangy-sweet brine. Perfect as a side dish or sandwich topping.
Ingredients
2 medium carrots, peeled and julienned
1 large daikon radish, peeled and julienned
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
2 cups water
1 cup white vinegar
1/2 cup sugar
2 tablespoons salt
3 cloves of garlic, minced
1 small chili, thinly sliced (optional)
Fresh dill and mint leaves for garnish
Instructions
Combine carrots, daikon, cucumber, and bell pepper in a bowl.
Bring water, vinegar, sugar, and salt to a boil. Stir until dissolved.
Pour hot brine over the vegetables, fully submerging them.
Add garlic and chili to the mix.
Let the mixture cool to room temperature.
Cover and refrigerate for at least 24 hours before serving.
Garnish with fresh dill and mint leaves.
Notes
Store in the refrigerator for up to 2 weeks. Adjust chili to taste for more or less heat. Try adding thinly sliced onions or radishes for variation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Vietnamese