Ingredients
- 1 pounds carrots peeled
- 1 pounds of daikon radishes, peeled
- ½ red cabbage
- 1 cup plus 4 teaspoons of sugar
- 2 teaspoons salt
- 1 1/2 cups apple cider vinegar
- 1 cup rice wine vinegar
- 2 cups warm water
- About 3 pint jars
Recipe
Julienne the carrots, the cabbage, and the daikon radish. Cut them into thin slices with a mandoline. If you don’t have one, just cut them as thin as you can and about one inch long.
Transfer the carrots, cabbage and daikon to a colander, rinse with water and drain. In a small sauce pan, mix together one cup of sugar, the vinegars and the warm water. Bring the pickling juice up to a simmer over medium heat for 5 minutes.
Prep clean jars. Put the daikon, cabbage and carrots into the jars.
Pour hot pickling juice over the pickling liquid to cover. Seal. Refrigerate.
The pickles should sit at least overnight before eating because their flavor will improve with time. They should last 4 to 6 weeks without opening them in the refrigerator and enjoy!!!
Adapted from Simply Recipes
Tagged: asian, chef, cook, cooking, delicious, dinner, food, food photo, food porn, healthy food, homemade, how-to, photography, pickles, recipes, vegetables
I’ve been thinking of making this the year of pickling… need to try this!
A year of pickling sounds amazing!! Please let me know of other recipes you try! I’m definitively on a picking kick! Thanks for reading 🙂
I’m totally doing this! Thanks for the great recipes.
Hey, let me know how it goes! Thanks for reading 🙂
Oh how much I love Vietnamese sandwiches!
Me tooo!! That is my next step! 😉
Una buena forma de ahorrar tiempo u comer bien.
Gracias ma! Te amo 🙂
Wow! Why did I always think that this process would be 10x more difficult? Definitely gonna try this one day. What would you suggest eating it with?
-JulieC
You know, actually I thought that tooo! I was surprised at how easy it was! Thanks for reading 🙂
I have a serious weakness for banh mi pickles. I keep going back and forth over whether Nepalese hot pickles or these are my favorites.
Interesting! I have never had Nepalese hot pickles, but it sounds delish!
The base for them are chopped green mangoes, and the other veggies include chopped peppers and any other kind of veggie you like to pickled. And, of course, hot pepper.
Sounds delish!!
Fabulous! I’ve been dreaming of a banh mi sandwich. Definitely trying this soon!
Thanks!!!
Thanks for this! I always wanted to try pickling and didn’t think it would be that easy!
Thnx!!
So excited to learn about Banh Mi pickles! I just moved to an area with a lot of vietnamese restaurants/stores in DC and can get the light, fluffy Banh Mi bread, but had no idea how to do the pickling for the veggies! I will have to try this!