Banh Mi Pickled Vegetables
Brighten your meals with these crunchy, tangy Banh Mi pickled vegetables that add a delightful zing to sandwiches and dishes alike.
Ingredients
Vegetables
- 2 medium carrots, peeled and julienned Adds natural sweetness and crunch.
- 1 medium daikon radish, peeled and julienned Balances the sweetness of carrots.
Pickling Brine
- 1 cup rice vinegar Provides essential tang.
- 1 cup water
- ½ cup sugar Adjust to taste, can substitute with honey or agave.
- 1 teaspoon salt Enhances flavor and helps with pickling.
- ¼ teaspoon chili flakes Optional for a spicy kick.
Instructions
Preparation
- Peel and julienne the carrots and daikon radish into thin, uniform pieces.
Make the Brine
- In a small pot, combine water, rice vinegar, sugar, and salt. Heat on medium, stirring until sugar dissolves, then bring to a gentle boil.
Combine
- Once the brine has cooled slightly, arrange the prepared vegetables in a glass jar and pour the warm brine over the veggies, covering them completely.
Add Spice
- If desired, sprinkle chili flakes into the jar for added heat.
Pickle
- Let the mixture sit at room temperature for about 30 minutes, or longer for deeper flavor.
Serve
- Enjoy the pickled vegetables on a Banh Mi sandwich or as a side dish.
Notes
These pickled vegetables can be stored in an airtight container in the refrigerator for up to two weeks. They taste even better after a couple of days as the flavors meld beautifully. Consider making a big batch for easy lunches!