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Vietnamese Pickled Vegetables | CáchLàmĐồ Chua

Course Appetizer, Breakfast, Salad, Side Dish, Snack


  • 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.


Keyword asian dishes, Tasty Little Dumpling, vietnamese pickled veges, vietnamese pickled vegetables, vietnamese pickles, vietnamese recipe