Banh Mi Pickled Vegetables
These vibrant, pickled veggies are the perfect accompaniment to Banh Mi sandwiches, bursting with tangy flavors and a refreshing crunch.
Ingredients
Pickling Vegetables
- 2 medium Carrots, thinly sliced or julienned For that perfect crunch.
- 1 medium Daikon radish, thinly sliced or julienned Can substitute with turnips.
Pickling Brine
- 1/2 cup Rice vinegar Provides the irresistible tang.
- 1/4 cup Sugar Balances the acidity.
- 1 teaspoon Salt To draw out moisture.
- 1 cup Water To create the brine.
Instructions
Preparation
- Wash and peel the carrots and daikon, then slice them thinly or julienne.
- In a bowl, mix 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon salt, and 1 cup water. Stir until the sugar and salt dissolve.
Pickling
- Place the prepared vegetables into a clean jar or bowl.
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Let them sit for at least 30 minutes, at room temperature or in the fridge.
Serving
- Enjoy the pickled vegetables on your Banh Mi or serve alongside grilled meats.
Notes
Add garlic or chili for an extra kick, or try mixing in cucumbers or red onions for a twist. Store in an airtight container in the fridge for up to two weeks.