Pickled Bahn Mi Veg

Pickled Carrots and Daikon radish are traditional toppings on one of our favorite sandwiches, the Bánh mì. They are also great on tacos, salads and wraps. Tangy and crunchy, here is a quick recipe to get you prepped to make our Plant-based Bánh mì. If the brine seams familiar, it’s the same one that we use to pickle our peppers.

INGREDIENTS:

• 2 Large Carrots

• Daikon radish

• 1 Cup White Wine Vinegar

• 1 Cup Distilled Water

• 1/3 Cup Organic Cane Sugar

• Pinch of Salt to your taste

DIRECTIONS:

1. Slice the carrots and daikon into matchstick size pieces

2. In a saucepan, combine Vinegar, Water and Sugar

3. Heat until Sugar is dissolved, whisking as needed

4. Sanitize your mason jars and lids

5. Fill your jar with carrots and daikon

6. Pour warm brine into jar, filling to 1/4 inch below top

7. Clean rim of mason jar

8. Cover with lid and let sit until it is room temperature.

9. Pop it in the fridge, it’s good for about 2 weeks