Pickled Carrots and Daikon Radish for Vietnamese Banh Mi Sandwiches
Learn how to make a sweet-tart pickled condiment for topping an amazingly delicious Vietnamese banh mi sandwich.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup white vinegar
- ¼ cup white vinegar
- ¼ cup sugar
- 2 cups of ice cubes
- 2 cups of water
- 3 tablespoons of sugar
- 3 tablespoons of vinegar
Instructions
- 1
Cut the daikon radish and carrots into 2 inch into small matchstick size pieces.
- 2
Prepare for the first rinse. Find a bowl that will fit the daikon and radish with a little room to spare for soaking. Add the radish, carrots, and vinegar and fill up the bowl. Allow the carrots and daikon to soak in mixture for 5 minutes.
- 3
Drain and rinse.
- 4
Fill the same bowl up with white vinegar, sugar, and ice cubes. Add in the daikon and radish for 5 minutes.
- 5
Rinse and allow the daikon and radish to air dry on paper towels.
- 6
In a small pot, mix together water, sugar, and vinegar. Let it come to a boil. Once at boiling, remove from heat. Allow mixture to cool.
- 7
Add the dried carrot and daikon radish into a container or jar. Pour in the cooled mixture.
- 8
Cover and refrigerate until ready to use. Store up to 30 days in a refrigerator. For immediate use, let the carrots and daikon marinade for about an hour. For a deeper flavor, allow the jar to sit overnight to allow the taste to get to the desired tartness.