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Vietnamese Vegetable Pickles

This dish features a vibrant mixture of carrots, radishes, and cabbage soaked in a tangy rice vinegar brine. The vegetables develop a crisp texture and bright flavor as they marinate, resulting in a colorful, crunchy pickle with a refreshing, tangy profile.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups carrots peeled and julienned
  • 1 cup radishes sliced thin
  • 1/2 small head cabbage shredded
  • 1 cup rice vinegar adjust to taste
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cloves garlic minced

Equipment

  • Mandoline or sharp knife
  • Large Mixing Bowl
  • Glass jar or pickling container

Method
 

  1. Gather all your vegetables: peel the carrots and cut into thin julienne strips, slice the radishes very thin, and shred the cabbage into fine pieces. Place everything into a large mixing bowl.
    2 cups carrots
  2. In a small bowl, whisk together rice vinegar, sugar, salt, and minced garlic until the sugar dissolves completely. This creates your tangy pickling brine.
    2 cups carrots
  3. Pour the brine over the vegetables in the mixing bowl, ensuring everything is well submerged. Toss gently to coat all the vegetables evenly.
  4. Transfer the mixture into a clean glass jar or pickling container, pressing down slightly to remove air pockets and ensure the vegetables are fully immersed in the brine.
  5. Seal the jar tightly and let it sit at room temperature for at least 15 minutes to allow flavors to infuse, or refrigerate for a few hours for a more developed tang and crunch.
  6. Once marinated to your desired flavor, open the jar and enjoy the vibrant, crunchy vegetables which are ready as a tangy, refreshing accompaniment or snack.

Notes

For extra flavor, add thinly sliced chili or a pinch of five-spice powder before filling the jar.