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Let’s dive into one of the most important components of my favorite Vietnamese Bánh Mì sandwich: pickled carrots and daikon. This medley of crunchy, tangy, salty, and slight sweet flavors is a MUST when it comes to making yourself the perfect Bánh Mì.
Full recipe below!
𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1/2 lb carrots
1/2 lb daikon
1 Tbsp salt
1 c water
1/2 - 3/4 c white vinegar
1/4 c sugar
1/4 tsp salt
Sanitized mason jar
𝐦𝐞𝐭𝐡𝐨𝐝:
• Julienne carrots and daikon
• Massage in 1 Tbsp salt, coating the carrots and daikon evenly.
• Allow the salted carrots and daikon to sit for 20 minutes.
• Rinse carrots/daikon with cold water and squeeze out remaining water, drying out with paper towels.
• Warm up water, vinegar, sugar, and salt just until sugar has dissolved. Start with 1/2c vinegar, and adjust vinegar depending on taste. Allow the brine to cool for 5-10 minutes.
• Add rinsed/dried vegetables to sanitized mason jar and pour slightly cooled brine into jar.
• Add smashed garlic clove and 1 sliced pepper.
• Place lid atop jar and marinade in the refrigerator overnight. The pickled carrot and daikon will be ready for you the next day.
𝐧𝐨𝐭𝐞𝐬:
Make 1-2 days ahead so vegetables soak up maximum flavor.
Pickles will last 3-4 weeks in the refrigerator.
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