Banh Mi Pickled Vegetables
A vibrant and tangy pickled vegetable mix perfect for enhancing sandwiches, salads, and grilled meats.
Ingredients
Vegetables
- 2 medium Carrots Naturally sweet, they provide a lovely crunch.
- 1 medium Daikon Radish A mild, crisp component that adds depth and flavor.
Pickling Brine
- 1 cup White Vinegar Adds that quintessential tangy flavor, perfect for pickling.
- 1/4 cup Sugar Balances the vinegar, giving the pickling solution a delightful sweetness.
- 1 tablespoon Salt Enhances the overall flavor and helps draw out moisture.
- 1 cup Water To dilute the vinegar and create the pickling brine.
Instructions
Preparation
- Begin by peeling the carrots and daikon radish. Then, using a mandoline or a sharp knife, slice them into thin, matchstick-sized pieces.
- In a medium saucepan, combine the white vinegar, sugar, salt, and water. Heat over medium until the sugar dissolves.
- Once the brine is ready, remove it from heat and let it cool slightly. In a clean glass jar, layer the sliced vegetables, pressing them down gently.
- Pour the warm pickling solution over the vegetables, ensuring they are fully submerged.
- Let the pickles cool to room temperature, then seal the jar and refrigerate.
- After about an hour, they’re ready to enjoy, but they taste even better if left overnight.
Notes
These pickles last up to 2 weeks in the refrigerator. Consider trying different vegetables to keep things exciting.