Easy Banh Mi Pickles!
Posted on February 3, 2013
- 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
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