Banh Mi Pickled Vegetables

The tangy crunch of banh mi pickled vegetables is one of those flavors that instantly transports me back to summer afternoons spent at food trucks here in Austin. There’s just something about that vinegary bite that cuts through the richness of a sandwich and adds a bright, refreshing element. And trust me, I’ve made this recipe countless times, always tweaking it just so, until I landed on the perfect balance of sweet, sour, and crisp. Whether you’re topping a grilled pork banh mi or adding a zesty kick to your tacos, these pickled veggies are a game-changer. Get ready to add a serious flavor punch to your meals!

Why This Recipe Works

As a busy mom, I’m all about recipes that deliver big flavor without requiring hours in the kitchen. This banh mi pickled vegetables recipe checks all the boxes:

• Quick & Easy: From chopping to pickling, it’s ready in under an hour (and most of that is just waiting!).
• Make-Ahead Friendly: The flavor actually improves as it sits in the fridge, making it perfect for meal prep.
• Versatile: Use it on banh mi, tacos, salads, or as a vibrant side dish.

I’ve rigorously tested this recipe to ensure it’s foolproof, even for beginner picklers. The simple brine, combined with the right ratio of vegetables, guarantees a crisp and flavorful result every time.

Ingredients

• 1 cup julienned carrots
• 1 cup julienned daikon radish
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 teaspoon salt

Ingredient Notes

Daikon Radish: This long, white radish has a mild, slightly peppery flavor that’s essential for authentic banh mi pickles. You can find it at most Asian grocery stores or well-stocked supermarkets.

Rice Vinegar: Look for unseasoned rice vinegar for the best flavor control. If you only have seasoned rice vinegar, reduce the sugar in the recipe by a tablespoon or two.

Sugar: Regular granulated sugar works perfectly, but you can also experiment with other sweeteners like honey or agave syrup (adjusting the amount to taste).

Step-by-Step Instructions

Step 1: Prepare the Vegetables.

Start by washing and peeling your carrots and daikon radish. The easiest way to get those beautiful, thin strips is with a julienne peeler or a mandoline. If you don’t have either, don’t fret! Just slice them thinly with a knife. Aim for pieces that are about 2-3 inches long and roughly the same thickness so they pickle evenly.

Step 2: Make the Brine.

In a small saucepan, combine the rice vinegar, sugar, water, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. This usually takes just a couple of minutes. Once dissolved, remove the brine from the heat and let it cool slightly. This is crucial because pouring hot brine over the vegetables can make them mushy.

Step 3: Pack and Pickle.

Place the julienned carrots and daikon radish in a clean glass jar or container. Pour the slightly cooled brine over the vegetables, making sure they are fully submerged. If needed, you can gently press them down with a clean spoon. After testing this several times, I learned that a wide-mouth mason jar works best for easy packing and access.

Step 4: Chill and Enjoy.

Cover the jar or container and refrigerate for at least 30 minutes, but preferably a few hours, to allow the flavors to meld. The longer they sit, the more flavorful they become! I often make these the day before I need them. Before serving, give them a good stir. These banh mi pickled vegetables are best served cold and can be stored in the refrigerator for up to two weeks. Trust me, they won’t last that long!

Storage & Meal Prep

Storage: Store your banh mi pickled vegetables in an airtight container in the refrigerator. They will keep for up to 2 weeks.

Reheating: No reheating is needed! These are best served cold.

Make-Ahead: This recipe is perfect for making ahead. In fact, the flavor improves over time. You can easily make a large batch on the weekend and enjoy it throughout the week.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free.

Sugar Substitutions: If you’re watching your sugar intake, you can use honey, agave, or a sugar substitute like erythritol. Start with half the amount of sugar called for and adjust to taste.

Spicy Kick: Add a pinch of red pepper flakes or a thinly sliced jalapeño to the brine for a spicy kick.

Other Vegetables: Feel free to experiment with other vegetables like thinly sliced cucumbers, red onions, or even green papaya. Just be sure to adjust the pickling time accordingly.

Frequently Asked Questions

Can I make this ahead?

Absolutely! In fact, the flavors meld and deepen over time, making it an ideal make-ahead recipe. I often prepare a batch on Sunday to enjoy throughout the week.

How long will these pickled vegetables last?

Stored properly in an airtight container in the refrigerator, these pickled vegetables will last for up to two weeks. Keep an eye out for any signs of spoilage, such as a change in smell or texture.

Can I use white vinegar instead of rice vinegar?

While rice vinegar is preferred for its subtle sweetness, you can substitute white vinegar in a pinch. However, you may need to add a touch more sugar to balance the acidity.

Are these pickled vegetables kid-friendly?

My kids love these! The sweetness of the sugar helps to mellow out the tanginess, making them surprisingly appealing to little ones. You can also adjust the amount of sugar to suit their taste preferences.

Can I double or triple the recipe?

Yes, you can easily double or triple the recipe to make a larger batch. Just be sure to use a container large enough to hold all the vegetables and brine.

Serving Suggestions

• Serve on classic banh mi sandwiches with grilled pork, pate, and cilantro.
• Top tacos with a spoonful for a refreshing crunch.
• Add to salads for a zesty kick.
• Serve as a vibrant side dish with grilled meats or fish.

For plating, simply drain the pickled vegetables slightly before serving. A small bowl of these bright, crunchy veggies adds a pop of color and flavor to any meal. Don’t be afraid to get creative!

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