The study was carried out on detection of Enterococcus spp. in fermented and pickled vegetable products from markets in Phnom Penh and determination of their antibiotic resistance. Thirty-nine samples were collected from six different sites and classified into six categories of fermented and pickled vegetable products. Samples were subjected to physicochemical and microbiological analysis, followed by isolation and antibiotic susceptibility test conducted by paper disk diffusion method with eight antibiotics such as ampicillin, ciprofloxacin, doxycycline, erythromycin, levofloxacin, tetracycline, tigecycline and vancomycin. The results showed that pH values of fermented vegetable samples ranged from 3.73 to 4.74, followed by total acidity varied from 1.05% to 1.60% and the salt content was in range of 3.31% to 5.41%. Moreover, most of collected samples were contaminated with Enterococcus spp. with highest occurrence of 4.22 log CFU/mL in fermented spiderwisp and fermented chilli that originated from orussey market, except three samples were not detected of Enterococcus spp. such as fermented mustard greens from orussey market, fermented mustard greens and small fermented cucumber from Aeon supermarket. Among the 144 strains of Enterococcus spp., 54.17% exhibited their resistance to tigecycline followed by 17.36% resistance to erythromycin, 13.19% resistance to ciprofloxacin, 10.42% resistance to tetracycline, 9.03% resistance to vancomycin, 6.25% resistance to ampicillin, 4.86% resistance to levofloxacin and 3.47% resistance to doxycycline. As conclusion, Enterococcus spp. were present and able to survive in fermented and pickled vegetable products. Most of isolated strains of Enterococcus spp. demonstrated their potential resistance to tigecycline.