These Banh Mi Pickled Vegetables are crisp carrot and daikon matchsticks preserved in a bright, sweet-and-sour brine. They take about 10 minutes to prepare and will keep in the refrigerator for up to one month. Perfect for banh mi sandwiches or as a crunchy, tangy snack on their own.
About This Recipe
I found this pickled vegetable recipe while sorting through an old recipe book — a small collection of favorites from past date-night cooking sessions. When I showed it to my wife she immediately suggested we make banh mi for the week, and I was happy to oblige.
The quick pickles are, to me, the highlight of a banh mi. Traditionally they’re a simple mix of daikon and carrots cut into thin matchsticks. Unlike many Western pickles, banh mi pickles don’t rely on strong aromatics or spices; their brine is just white vinegar, sugar, salt, and water. That minimal approach yields a clean, bright flavor while the daikon contributes a subtle, earthy note.
This recipe is straightforward: slice the vegetables, heat a basic four-ingredient brine until the sugar dissolves, pour it over the vegetables, and chill. They’re usable after an hour and will stay crunchy in the fridge for about a month.
Key Ingredients
Daikon: One medium daikon is ideal. Look for daikons about 3 inches or less in diameter for the best crunch.
Carrots: Three to four medium carrots. Cut them slightly thinner than the daikon since they’re firmer.
White vinegar: Used for its neutral, bright acidity. Rice vinegar can substitute if needed, but white vinegar gives the classic sharpness.
Sugar: Balances the acidity. Banh mi-style pickles are sweeter than many Western pickles.
Salt: A small amount to enhance the flavors.
Water: Dilutes the brine for a balanced taste.
Instructions
STEP 1: Peel the daikon and carrots and cut them into 1/4-inch matchsticks. Transfer the cut vegetables to a clean jar or container.
STEP 2: In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium, stirring, until the sugar dissolves completely. Remove from heat and let the brine cool slightly.
STEP 3: Pour the warm brine over the vegetables, ensuring they are fully submerged. Seal the jar and refrigerate. The pickles are ready after one hour and will keep for up to one month.
📋 Recipe
Banh Mi Pickled Vegetables
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Ingredients
- 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
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Peel and chop the daikon and carrots into ¼-inch matchsticks. Transfer to a clean jar.
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In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium, stirring, until the sugar dissolves completely. Remove from heat and let cool briefly.
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Pour the brine over the vegetables so they are fully submerged. Seal the jar and refrigerate. Use after one hour, and store for up to one month.