Just whipped up a batch of these vibrant Vietnamese Vegetable Pickle Medley. Perfect for adding a zesty crunch to any meal!

In a bowl, combine the julienned carrots, daikon radish, cucumber, and red bell pepper.
In a saucepan, bring the water, vinegar, sugar, and salt to a boil. Stir until the sugar and salt dissolve completely.
Pour the hot vinegar mixture over the vegetables, ensuring they are completely submerged.
Add the minced garlic and chili (if using) to the mix.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 24 hours to pickle.
Before serving, garnish with fresh dill and mint leaves.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes + 24 hours for pickling
Kcal: 50 kcal per serving | Servings: 4 servings