Banh Mi Pickles ( 300 ml )

This sweet and crunchy pickle is traditionally served with Vietnamese Banh Mi. It’s from ” Pickled” by Freddie Janssen.

Banh Mi Pickles ( 300 ml )
Print Recipe
Banh Mi Pickles ( 300 ml )
Print Recipe
  1. Combine the carrots, daikon radish and 1 teaspoon of sea salt in a colander, scrunch it into the vegetables and let it sit for 30 minutes.
  2. Rinse the vegetables, then pat dry with a kitchen towel.Place the vegetables in a clean jar or plastic container.
  3. In large bowl, combine 125 ml of warm water with the vinegar, sugar and the remaining salt until they have completely dissolved.Pour the pickling liquid over the vegetables in the jar or container. Put the lid on and refrigerate.
  4. Your pickles will be ready to eat in 1 hour and will keep for up to 2 weeks in the fridge.
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