These Easy Vietnamese Pickles are crisp and refreshing, bursting with sweet and sour goodness! Made with simple veggies like carrots and daikon, they add a tasty crunch to any meal.
Making them is a breeze! Just slice, mix in a tangy vinegar solution, and let them soak. I always keep a jar handy for sandwiches or as a quick snack. These pickles really perk up any dish! 🥕
Key Ingredients & Substitutions
Daikon Radish: This is the star of the pickles, giving a nice crunch. If you can’t find daikon, you can substitute with regular radishes or even jicama for a similar texture.
Carrots: They add sweetness and color. You can also swap them for other crunchy vegetables like cucumber or bell peppers if you prefer.
Vinegar: Distilled white vinegar works great here, but rice vinegar is a wonderful option if you want a milder flavor. Just keep the sugar and salt ratios the same.
Garlic & Chili Pepper: These ingredients add extra depth and heat. You can leave them out for milder pickles or use other spices like ginger or mustard seeds for a unique twist.
How Do You Get the Perfect Crunch in Your Pickles?
The key to achieving the perfect crunch in your pickles is in the slicing and soaking! Here’s how to make sure your veggies stay nice and crisp:
- Cut the daikon and carrots into thin, matchstick pieces to maximize surface area for the vinegar solution.
- After the vegetables are prepared, soak them in the pickling liquid long enough for them to absorb flavor but not so long that they get too soft. A few hours is enough!
TIP: If you want an extra-crisp texture, you can soak the daikon and carrots in salt water for 30 minutes before rinsing and adding the pickling liquid.
How to Make Easy Vietnamese Pickles with Sweet & Sour Flavor
Ingredients You’ll Need:
For the Pickles:
- 1 large daikon radish (about 8 ounces), peeled and julienned
- 2 large carrots, peeled and julienned
For the Pickling Liquid:
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
Optional Ingredients:
- 2 cloves garlic, thinly sliced
- 1 small chili pepper, sliced (for heat)
How Much Time Will You Need?
This recipe will take you about 15 minutes of preparation time and then you’ll want to let the pickles sit in the fridge for at least 4 hours, preferably overnight. So, plan on about 15 minutes for prep and a few hours for chilling! It’s easy and so worth the wait!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Begin by peeling the daikon radish and the carrots. Cut them into thin matchstick-sized pieces, making sure they’re about the same size for even pickling. Place all the julienned vegetables into a large bowl. This makes it easier to season later!
2. Make the Pickling Liquid:
In a saucepan, combine the distilled white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Once everything is blended nicely, take the pot off the heat and let the pickling liquid cool down to room temperature.
3. Mix in Optional Ingredients:
If you like a little extra flavor, you can add the sliced garlic and chili pepper to the bowl with the veggies. This step is totally optional, but it adds a wonderful depth to the pickles!
4. Combine and Submerge:
Pour the cooled pickling liquid over the vegetables in the bowl. Make sure all the veggies are fully submerged in the liquid; this helps them pickle evenly and absorb the sweet and sour flavor.
5. Store the Pickles:
Carefully transfer the mixture into a clean glass jar or airtight container. Seal it tightly and pop it into the refrigerator. For optimal flavor, let the pickles chill for at least 4 hours, but overnight is best!
6. Serve and Enjoy:
Once the pickles are ready, you can serve them as a crunchy, tangy side dish or topping for banh mi, rice dishes, or salads. Keep your pickles in the fridge and enjoy them within 2 weeks for the best taste!
Now you have a delicious and simple recipe for Vietnamese pickles that will brighten any dish. Enjoy the sweet and sour goodness! 🥕✨
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables for This Recipe?
Absolutely! While daikon radish and carrots are traditional, you can also use cucumbers, bell peppers, or even thinly sliced red onions for a different crunch and flavor. Just be mindful of the texture and how well they absorb the pickling liquid.
How Long Do the Pickles Last in the Refrigerator?
When stored in an airtight container, these pickles will last for up to 2 weeks in the refrigerator. Just make sure they remain submerged in the pickling liquid to maintain their crispness!
Can I Adjust the Sweetness or Sourness of the Pickling Liquid?
Yes, you can definitely tweak the sweetness and sourness to your liking! If you prefer a sweeter pickle, add a bit more sugar. For more tanginess, increase the amount of vinegar. Just keep the overall liquid balance in mind for best results.
Can I Make This Recipe Ahead of Time?
Definitely! These pickles taste even better after being in the fridge overnight as the flavors deepen. They’re perfect for meal prep – just whip them up a day or two in advance for a delicious addition to your meals!
