Description
A colorful and tangy pickle medley that brightens up any meal with its crisp texture and harmonious sweet-sour balance.
Ingredients
Scale
- 2 medium carrots, peeled and sliced into matchsticks
- 1 medium daikon radish (about 225g), peeled and sliced into matchsticks
- 1 medium cucumber (about 170g), English cucumber preferred, sliced into matchsticks
- 2 cloves garlic, thinly sliced
- 1–2 fresh Thai bird’s eye chilies, sliced thin (adjust to taste)
- ½ cup white vinegar (120 ml)
- ½ cup granulated sugar (100 g)
- 1 teaspoon salt
- ½ cup water (120 ml)
Instructions
- Peel the carrots and daikon, then slice them into matchsticks about 2-3 inches long and roughly 1/8 inch thick. Slice the cucumber lengthwise, scoop out the seeds, and cut into similar matchsticks. Place all sliced veggies in a large mixing bowl.
- Sprinkle 1 teaspoon of salt over the veggies and toss well. Let them sit for about 15 minutes to draw out excess water. Drain any liquid that accumulates, and gently pat the vegetables dry if they seem too wet.
- In a small saucepan, combine white vinegar, water, and sugar. Heat over medium heat, stirring until the sugar dissolves completely and the liquid looks glossy. Remove from heat and let the brine cool for a few minutes.
- Add the sliced garlic and bird’s eye chilies to the drained veggies. Pour the warm brine over everything and toss gently to combine.
- Transfer the pickle medley to a clean jar or airtight container. Press down lightly so the veggies are submerged in the brine. Close the lid and let it rest.
- Refrigerate for at least 1 hour before enjoying, preferably for 24 hours for the best flavor.
Notes
For added warmth, consider adding a small piece of peeled ginger to the brine. Keep it clean to ensure freshness for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 420mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickle, Vietnamese, vegetable, tangy, refreshing, crispy