Pickled vegetables, particularly carrots and daikon radish, are often used as toppings in Vietnamese cuisine, adding a refreshing crunch to dishes like banh mi sandwiches and noodle bowls. We fully approve! This is super easy to make and will keep for ages in the fridge. Add to any or all sandwiches, of course add it to our Banh Mi 'Bruschetta' and to any other dish you think needs a little crunch and textural crunchy element.
This recipe was created for our VietNomNom Cooking Classes. Stay tuned for your opportunity to attend one.
There are loads of cuisines that rely on a pickle accompaniment to just finish off a dish and I love that about Korean food especially, (what is kimchi if not a massive hot bowl of pickled veg?)
My time in the US taught me that a big old dill pickle is awesome alongside any overloaded sandwich with potato chips as well! In fact just about all sandwiches (the great American meals are nearly all based around some sort of sandwich) are served with a dill pickle and a packet of crisps. I went to a restaurant in NYC once that was entirely based on pickles...it was amazing.
So you get my drift. Make the pickle, then figure out what needs an acidic tangy lift. Generally fatty dishes like pork or fried chicken will always benefit from a good helping of this!
We used the Thermo Cutter and Slicer from Alyce Alexandra for quick and easy prep on this one.
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Need
- 2 large carrots, peeled
- 1 continental cucumber
- 1 white radish, (daikon) peeled
- 200 Grams rice wine vinegar
- 250 Grams water
- 30 Grams pink salt flakes (less if not using flaked salt) BUY
- 3 Tablespoons raw sugar
- 1 Teaspoon Chilli Jam Recipe
- 50 Grams fresh lemon juice
Do
- 1
Shred the carrot and daikon and thinly slice the cucumber. Place prepared vegetables into a large jar.
- 2
Place all remaining ingredients into the Thermomix bowl. Cook 10 min/100°C/speed 2.
- 3
Pour over the vegetables to cover. Cool at room temperature, then store in fridge until use.
