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Banh Mi Pickled Vegetables

Banh Mi Pickled Vegetables
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Quick Banh Mi Pickled Vegetables Add tangy crunch to your Vietnamese sandwiches Easy recipe Try it today

Ingredients

Scale
  • 1 Daikon Radish
  • 2 Carrots
  • 1 cup White Vinegar
  • 1 cup Water
  • 1/2 cup Sugar
  • 1 tablespoon Salt

Instructions

  • Use a mandoline slicer to achieve uniformly thin slices of daikon and carrot, ensuring even pickling. If you’re using a mandoline, always use the safety guard to protect your fingers!
  • Gently massage the sliced daikon and carrots with salt. This helps to draw out excess moisture and create a crisper pickle. Let them sit for about 15-20 minutes, then rinse thoroughly and pat dry.
  • When making the pickling brine, heat the white vinegar, water, sugar, and salt just until the sugar and salt dissolve. Overcooking can reduce the acidity of the vinegar.
  • Pack the vegetables tightly into the jar to ensure they’re fully submerged in the brine. Use a clean spoon or utensil to press them down.
  • Pour the brine over the vegetables, ensuring they are fully submerged. Let cool, then seal and refrigerate for at least 24 hours.
  • After the vegetables have pickled for a day, taste them and adjust the brine if necessary. If they’re too sour, add a little more sugar. If they’re too sweet, add a splash of vinegar.

Notes

Elevate your sandwiches, salads, and tacos with these quick and easy Banh Mi Pickled Vegetables. Capture the sweet and sour essence that perfectly complements rich flavors and adds a delightful textural contrast.

Find it online: https://thecozycuppa.com/banh-mi-pickled-vegetables/