Tangy pickles for bánh mì sandwiches, plus they’re awesome acidic additions to salads, soups, omelettes, etc!
Author:EVK
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.