Make your Banh Mi sandwiches pop with these Vietnamese Quick Pickled Carrots and Daikon! Ready to eat in just 15 minutes, the tangy flavors and delicious crunch of these pickled vegetables give sandwiches, grain bowls, and salads a much needed boost.
1daikonpeeled and julienned (about 8” inches long)
Instructions
Peel the carrots and daikon. Using a sharp knife or mandolin, cut the carrots and daikon into julienned pieces. Or you can use a peeler and peel them to create thin strips.
In a small pot, add water, rice and white vinegar, sugar, and salt and stir until the sugar dissolves. Bring just to a boil, remove from heat.
Add the daikon and carrots to a large mason jar or split into smaller ones.
Pour the pickling liquid over veggies. Cool to room temperature (about 15-30 minutes). Top with lid. Refrigerate for up to 3 weeks.
Enjoy these pickled veggies on sandwiches, in bowls or snack on them.
Notes
Make it spicy: Add jalapenos or serrano peppers for a little kick.
Vinegars: Don’t swap the vinegars for others, they will change the authentic taste of these.