banh mi vegetables

Vietnamese Pickled Vegetables is a wonderful ingredient adding both flavour and texture to various Asian-inspired salads, sandwiches and burgers. What is more, it makes a great side dish for stir-fried noodles or rice!

Vietnamese Pickled Vegetables

radishes (thinly sliced)

½ chilli (thinly sliced)

carrot (julienned)

garlic (pealed, whole)

ml rice wine vinegar

g caster sugar

90 ml water (add more if you need to fully submerge)

tsp salt

Disinfect a 300ml jar with boiling water and let it air dry before using. 

Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt has dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.

Arrnnge the vegetables inside a jar and pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course your taste). We leave ours for 24 hours at around 20°C for mildly pickled veggies.

Store the vegetables in the fridge for up to 1 week.

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Top 1 banh mi vegetables recipes from across the web

The most viewed banh mi vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vietnamese Pickled Vegetables

The most viewed banh mi vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine