QUICK-PICKLES FOR BÁNH MÌ
THESE TANGY PICKLES ARE SUPER FUN AND EASY TO MAKE! THEY’RE ALSO A GREAT WAY TO GIVE NEW LIFE TO LEFTOVER SHORT ENDS OR VEG THAT’S LOSING IT’S LUSTRE! USE 2/3 OF AN JALAPENO FOR A FRESH SALSA AND THROW THE REST IN A LITTLE JAR WITH SOME SALT AND VINEGAR! KEEP SLICED ONIONS FROM ABSORBING BACTERIA (APPARENTLY THEY DO?!) AT A BBQ BY SUBMERGING THEM IN A LITTLE SALT AND VINEGAR! ADD SALT AND VINEGAR TO THE AWESOME CRUNCH OF JULIENNED CARROTS OR DAIKON AND TURN THEM INTO DESIRABLE SANDWICH ELEMENTS!
IT’S BEST TO LET THIS CREW SIT IN THE FRIDGE FOR A NIGHT OR 2 BEFORE ROCKING THEM OUT SO THEY GET A CHANCE TO SWAP THEIR WATER FOR SALTY VINEGAR! BUT, IF YOU’RE SERVING THIS FOR DINNER TONIGHT, YOU CAN SPEED UP THE PROCESS BY SALTING YOUR CUT VEG FAIRLY HEAVILY AND LETTING THEM SIT OUT FOR AN HOUR. THE SALT WILL DRAW SOME OF THE WATER TO THE SURFACE SO YOU CAN WIPE IT AWAY WITH A DISH TOWEL. THEN YOUR VINEGAR WILL SOAK IN FASTER!
IF YOU’RE SERVING YOUR PICKLED RED ONIONS IN THE NEXT COUPLE DAYS THEY WILL TURN A BEAUTIFUL PINK IN THE VINEGAR. IF YOU’RE PLANNING ON EATING THEM OVER A WEEK OR MORE, PUT A SMALL SLICE OF FRESH OR PICKLED BEET ON TOP OF YOUR ONIONS, OR A QUICK SPLASH FROM SOME PICKLED BEET VINEGAR. THIS WILL DYE YOUR ONIONS AN INCREDIBLE PURPLE SO THEY WON’T TURN GREY BEFORE YOU’RE DONE EATING THEM!
THIS IS A PURE VINEGAR AND SALT PICKLE FOR THESE SMALL, BITE-SIZED VEG, NORMALLY WHEN YOU PICKLE LARGER VEG, LIKE WHOLE CUCUMBERS OR BEETS, YOU WOULD USE 1 CUP VINEGAR: 1 CUP WATER: 1T SALT.
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QUICK-PICKLES FOR BÁNH MÌ
Tangy pickles for bánh mì sandwiches, plus they’re awesome acidic additions to salads, soups, omelettes, etc!
Ingredients
Scale
- 2 carrots
- small-medium-sized daikon
- 1 jalapeño
- small-medium-sized red onion
- small slice of fresh or pickled beet or a quick splash of pickled beet vinegar (to colour the red onions!)
- pickling salt (has no additives like iodine, but pink salt, sea salt or table salt are fine too!)
- regular vinegar (you can use fancy vinegar if you want to but there’s no need to)
Instructions
- Peel carrots and daikon (the peels turn grey so ditch ’em!). Cut them so they are a little shorter than the inside of your jars when they stand on end. Julienne into matchsticks.
- Slice into jalapeño into small coins.
- Trim, peel, quarter and thinly slice red onion.
- Load each veg into separate jars. With the carrots and daikon, it is easier to load the whole jar at once, rather than trying to slide them in individually. Close a bundle of veg in your hand and fit the jar over them, then shoot them in as a crew!
- Add a good dash of salt (1/2 – 1t for these small jars, 1T for a 1L jar) and fill with vinegar almost to the top.
- Seal and give them a quick shake to work the salt in.
- Keep them in the fridge for a week or two.
