Vietnamese Vegetable Pickle Medley is a vibrant, crunchy, and flavorful condiment that brings a refreshing taste to many meals. It’s inspired by traditional Vietnamese quick pickles (similar to đồ chua) that often feature carrots and daikon radish, but this version adds cucumber, bell pepper, garlic, and optional chili for extra texture and zing.
What It Is
This pickle medley combines fresh vegetables with a lightly sweet and tangy brine made from water, vinegar, sugar, and salt. The quick pickling technique means the vegetables don’t ferment for long periods — instead they soak up flavor fast while staying crisp and refreshing. Unlike long-fermented pickles, these are ready in just a few hours and are meant to be kept in the refrigerator.
Typical Ingredients
Based on the KitchenJS recipe and similar versions, a standard medley includes:
- Carrots – peeled and julienned
- Daikon radish – peeled and julienned
- Cucumber – thinly sliced
- Red bell pepper – sliced for color and mild sweetness
- Vinegar and water – form the brine that pickles and preserves
- Sugar and salt – balance sourness with sweetness
- Garlic – for aroma and savory flavor
- Chili (optional) – for a mild heat kick
- Herbs like dill or mint (optional garnish) – add brightness when serving
How It’s Made
- Prepare the Vegetables
Wash, peel, and cut the vegetables into thin strips or slices so they absorb the brine quickly. - Make the Brine
In a saucepan, heat water, vinegar, sugar, salt, and garlic until the sugar and salt dissolve. For a spicy version, simmer sliced chili in the brine for a minute or two. - Combine and Cool
Pour the hot brine over the vegetables. Stir gently, then let the jar come to room temperature. - Refrigerate
Refrigerate for at least four hours or overnight so the flavors develop. The pickles are best cold and crunchy.
Taste & Texture
Vietnamese Vegetable Pickle Medley is crisp, mildly sweet, and slightly tangy. The vinegar balances the sugar, and the fresh vegetables keep a satisfying crunch. If garlic and chili are included, you’ll also notice savory and lightly spicy notes.
How to Serve It
This pickle medley is very versatile:
- Add to Vietnamese sandwiches like bánh mì for acidity and crunch
- Serve alongside grilled meats or tofu
- Pair with fresh spring rolls
- Top rice or noodle bowls
- Enjoy as a refreshing side salad or snack
Many traditional Vietnamese dishes — such as pickled carrots with cơm tấm (broken rice plates) or noodle bowls — use similar pickles to cut through rich and savory flavors.