If you ever had a Vietnamese Banh Mi sandwich, then you have had Vietnamese pickled daikon and carrots. These tangy and sweet pickled vegetables are a must add-on to any Vietnamese Banh Mi sandwich!
But you will also see them as a garnish for Vietnamese rice noodles bowls like Bún Thịt Nướng which is the Vietnamese grilled pork rice noodle bowl. We also eat Vietnamese egg rolls with fresh herbs and some pickled carrots and daikon.
For me personally, I can have pickled vegetables with about any Vietnamese rice and noodle dish.
And did you know that you can use this brine recipe and pickle about almost vegetables that you like? My ultimate favorite is going to be pickled jalapenos. If you have eaten at authentic Chinese restaurants before, you normally find a little jar of pickled jalapenos on the table. I always have a few jars of jalapeno or Thai chili peppers in the refrigerator.
The thicker a vegetable, the longer you need to let it “pickle”. Basically, you leave the vegetables in the brine at room temperature for a longer length of time. Once the vegetable is pickled to your liking, put it in the refrigerator. That will stop the “pickling” process.
The pickled vegetables will be good in the refrigerator for at least 3-4 weeks, as long as the container you use has been cleaned thoroughly. I personally disinfect each container with boiling water.
Key to making the pickled vegetables crunchy is COLD water. If you use warm or hot water, the vegetables become mushy and the texture changes dramatically.
You can use any sweetener of your liking. My personal preference is to use Stevia. There is quite a lot of “sugar” in the brine so I want to keep it low calorie by using a natural sweetener like Stevia. Monkfruit would be a great option as well.
Vietnamese Pickled Vegetables | CáchLàmĐồ Chua
- 1 cup Vinegar
- 1 cup Sugar I used Stevia
- 3 cups Water
- 1 tsp Kosher salt
- Put all ingredients in a large mixing bowl and mix well until all the sweetener and salt has dissolved. If you are using warm or hot water to make this part easier, make sure to put the brine into the refrigerator BEFORE adding the vegetables. Using cold water is the key to keeping the vegetables nice and crunchy.
- Cut vegetables to your liking.
- Put vegetables into desired containers; I prefer mason jars. Please note that I disinfect all of my jars with boiling water and I let them air dry before using.
- Cover all vegetables with the brine. Some vegetables may float to the top. You can use a little bit of saran wrap to push them down. You want all part of the vegetable to be immersed in the brine.
- Leave the jars in room temperature for 3-4 days for the vegetables shown in this video. If you are using thicker vegetables like garlic,you will need to let them pickle at room temperature for a longer period of time.
- Once vegetables have desired pickled taste, store in the refrigerator. These will last you for weeks in the refrigerator. Tip: Add some of the pickled vegetables and the brine to a salad and you have a light and healthy salad ready in about one minute.