Banh Mi Pickled Vegetables

These Banh Mi Pickled Vegetables consist of carrot and daikon matchsticks in a sour and sweet brine. It only takes 10 minutes to make and will last one month in your fridge. Use them for banh mi sandwiches, or just eat them on their own.

About This Recipe

This week, I was cleaning out my cookbook shelf when I came across my old recipe book- a time capsule of my favorite recipes from 2018-2020 (mostly ones that my wife made during our bi-weekly date nights). One of the recipes was for banh mi pickles, and when I casually showed it to my wife, she immediately proposed I make banh mi sandwiches for meal prep next week. I love banh mi, so I told her "no problem!"

In my opinion, the pickled vegetables are the best part of a banh mi sandwich. Typically, they consist of a mixture of daikon and carrots. Unlike Western-style pickles, banh mi pickles are not perfumed with aromatics or spices (such as garlic, dill, or mustard seeds). Their brine consists of only white vinegar, sugar, and salt. This minimal mixture gives the pickles a very clean taste, while the diakon adds a subtle funk.

This recipe could not be easier. Aside from chopping some vegetables, the recipe is essentially making the brine, which is only 4 ingredients: salt, sugar, water, and vinegar. Once the brine is made and poured over the vegetables, all you do is let it refrigerate for at least one hour. The pickles will last about one month in the fridge.

Key Ingredients

Daikon: You'll need one medium daikon. Try to choose daikons that are 3 inches or less in diameter, as they will have a better crunch than the really big ones.

Carrots: You'll need 3-4 medium carrots. I usually cut my carrot a little thinner than my daikon because they are way firmer.

White vinegar: White vinegar is typically used for its neutral flavor. That said, rice vinegar can work in a pinch.

Sugar: Sugar is required to balance the acidity. Banh mi pickles typically have more sugar than Western pickles.

Salt: A tiny bit to elevate all the flavors.

Water: To dilute the brine.

Instructions

STEP 1: Peel and chop the daikon and carrots into ¼-inch thick matchsticks.

STEP 2: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium until the sugar dissolves completely. Let cool slightly.

STEP 3: Pour the brine over the vegetables and cover with the lid. Use after one hour, or refrigerate for up to one month.

📋 Recipe

Banh Mi Pickled Vegetables

These Banh Mi Pickled Vegetables, consisting of carrots and daikon, are ready with only 10 minutes of prep! Use them in banh mi sandwiches, or just eat them on their own. They're sweet, tart, and crunchy!

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Vietnamese

Servings 3 cups

Ingredients

  

1x2x3x

• ▢ 1 medium daikon (about 1 pound)
• ▢ 3 large carrots (about ½ pound)
• ▢ 1 ¼ cups white vinegar
• ▢ 1 cup water
• ▢ ½ cup granulated sugar
• ▢ 1 teaspoon salt

Instructions

 

• Peel and chop the daikon and carrots into ¼-inch thick matchsticks. Transfer to a jar.
• In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium until the sugar dissolves completely. Let cool slightly.
• Pour the brine over the vegetables and cover with the lid. Use after one hour, or refrigerate for up to one month.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!