Bánh Mì Pickles
Bánh Mì Pickles
Ingredients
For the Pickles
- 1 pound carrots, peeled and cut into 3-inch matchsticks
- 1/2 pound daikon radish, peeled and cut into 3-inch matchsticks (optional, omit if sensitive to sulfur smell)
For the Brine
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 1 1/2 cups distilled white vinegar
- 1 teaspoon salt
Instructions
- 1
Prepare the vegetables: Peel the carrots and daikon radish (if using). Cut both vegetables into 3-inch long matchsticks, about 1/4-inch thick. This uniform size helps them pickle evenly.
⏱️ 15 min
- 2
Combine the prepared carrots and daikon (if using) in a heatproof jar or container. Make sure the container is clean and has a lid.
⏱️ 2 min
- 3
Prepare the brine: In a medium saucepan, combine the water, granulated sugar, distilled white vinegar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
⏱️ 5 min
- 4
Carefully pour the hot brine over the vegetables in the jar, ensuring they are fully submerged. If needed, gently press down on the vegetables to keep them under the liquid.
⏱️ 3 min
- 5
Allow the pickles to cool to room temperature uncovered. Once cooled, cover the jar tightly with a lid and refrigerate for at least 1 hour before serving. The longer they sit, the more flavorful they become.
⏱️ 60 min
- 6
Serve the Bánh Mì pickles with your favorite Bánh Mì sandwiches or as a tangy side dish. They will keep in the refrigerator for up to 2-3 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Bánh Mì Pickles
For the Pickles
- 1 pound carrots, peeled and cut into 3-inch matchsticks
- 1/2 pound daikon radish, peeled and cut into 3-inch matchsticks (optional, omit if sensitive to sulfur smell)
For the Brine
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 1 1/2 cups distilled white vinegar
- 1 teaspoon salt
Instructions
- 1
Prepare the vegetables: Peel the carrots and daikon radish (if using). Cut both vegetables into 3-inch long matchsticks, about 1/4-inch thick. This uniform size helps them pickle evenly.
⏱️ 15 min - 2
Combine the prepared carrots and daikon (if using) in a heatproof jar or container. Make sure the container is clean and has a lid.
⏱️ 2 min - 3
Prepare the brine: In a medium saucepan, combine the water, granulated sugar, distilled white vinegar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
⏱️ 5 min - 4
Carefully pour the hot brine over the vegetables in the jar, ensuring they are fully submerged. If needed, gently press down on the vegetables to keep them under the liquid.
⏱️ 3 min - 5
Allow the pickles to cool to room temperature uncovered. Once cooled, cover the jar tightly with a lid and refrigerate for at least 1 hour before serving. The longer they sit, the more flavorful they become.
⏱️ 60 min - 6
Serve the Bánh Mì pickles with your favorite Bánh Mì sandwiches or as a tangy side dish. They will keep in the refrigerator for up to 2-3 weeks.