August 25, 2011

Vietnamese Pickled Vegetables


You ever have one of those awesome Vietnamese sandwiches called bahn mi? You know those delicious veggies that are in them? Well now you can make them yourself! Crunchy, salty, sweet: the perfect topping or addition to any Vietnamese dish (goes great with fish sauce!). Enjoy!


1/2 lb. carrots, sliced in thin rounds or thin match-like strips
1/2 lb. daikon radish (or any radish), cut same as carrots
3 cups warm water
3 Tablespoons distilled or rice vinegar
2 tablespoons sugar
2 tablespoons salt


1. Mix warm water, vinegar, sugar, and salt until everything is dissolved.

2. Combine carrots and radish together in a jar.

3. Pour brine mixture into jar. Close lid and let it pickle for about 3-5 days or till desired sourness. For immediate use, let marinade for about 1 hour.

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