Easy Banh Mi Pickled Vegetables
Make quick Banh Mi Pickled Vegetables in minutes This easy recipe tested in my Texas kitchen adds a bright tangy crunch to everything Get the recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: Vietnamese
Ingredients
Scale
- 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
Instructions
- Prepare the Vegetables. Wash and peel carrots and daikon radish. Julienne peeler or mandoline recommended. Aim for pieces that are about 2-3 inches long and roughly the same thickness.
- Make the Brine. Combine rice vinegar, sugar, water, and salt in a small saucepan. Simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let it cool slightly.
- Pack and Pickle. Place 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.
- 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. Store in the refrigerator for up to two weeks.
Notes
The tangy crunch of banh mi pickled vegetables is a flavor that instantly transports me back to summer afternoons. Perfect on banh mi, tacos, salads, or as a vibrant side dish. This recipe delivers big flavor without requiring hours in the kitchen.
Find it online: https://familiesrecipes.com/banh-mi-pickled-vegetables/