Banh Mi Pickled Veggies
Crunchy Banh Mi pickled vegetables recipe Easy veggies preparation
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: Vietnamese
Ingredients
Scale
- 1 large daikon radish
- 2 medium carrots
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 1 jalapeño pepper, thinly sliced (optional)
Instructions
- Cut the daikon radish and carrots into matchstick-sized pieces, about 2-3 inches long and ¼ inch thick.
- In a saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve, stirring occasionally. Do not boil.
- Pack the vegetables into a clean jar or container. Add the optional red pepper flakes or jalapeño peppers, if using.
- Pour the brine over the vegetables, making sure they are fully submerged. Leave some headspace at the top.
- Let the vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving. The pickles will be best after 24 hours.
Notes
Unlock the authentic taste of Vietnam with this simple yet incredibly delicious banh mi pickled vegetables recipe. Perfect for banh mi, salads, bowls, and grilled meats.
Find it online: https://homecookstudio.com/banh-mi-pickled-vegetables-veggies/