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Banh Mi Pickled Vegetables

This easy recipe for Banh Mi pickled vegetables delivers a crunchy, tangy, and sweet addition to sandwiches and salads, perfect for any meal.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: Vietnamese
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large Carrots Fresh and crisp, they provide a lovely sweetness and beautiful color.
  • 1 medium Daikon Radish This crunchy vegetable adds a mild heat and texture.
Pickling Brine
  • 1 cup Rice Vinegar Offers a tartness that balances the sweetness.
  • 1/2 cup Granulated Sugar Adjusts the sweet and sour flavor.
  • 1 tablespoon Salt Enhances the other flavors.
  • 1 cup Water Helps dissolve the sugar and salt.

Method
 

Preparation
  1. Peel and julienne the carrots and daikon radish into thin matchstick-sized pieces.
  2. In a medium bowl, combine the rice vinegar, granulated sugar, salt, and water. Stir until dissolved.
  3. Place the shredded vegetables in a clean jar or bowl, then pour the pickling brine over them until fully submerged.
  4. Seal the jar or cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor.
  5. Serve the pickled vegetables in sandwiches, salads, or as a side dish.

Notes

These pickled vegetables can be stored in the fridge for up to two weeks. They improve in flavor over time. Try adding different spices or vegetables to customize your pickles.