This Vietnamese Pickled Veggie is for Banh Mi – the popular Vietnamese street food. One of my friends she gave me one jar and asked me if I like it, and I said Yes! I believe you would say Yes too!
The best part is that you don’t need canning skills or even to plan ahead like you would with regular pickled things. These pickled sandwich veggies take only 15 minutes to whip up, and they are ready to eat almost instantly! No really, it’s true! They taste deliciously pickled in just 15 minutes of soaking, or you can let them happily hang out in your fridge for over a week. Hello, convenient flavour booster!
Pickled Veggie Banh Mi
- 1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
- 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 cup water
- 1/2 cup rice wine vinegar
Combine carrots, radish, sugar, and salt in a large bowl.
Using fingertips, massage salt and sugar into vegetables until dissolved.
Add water and rice vinegar.
Pack vegetables into a quart-sized mason jar.
Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.