Daikon and Carrot Bahn Mì Pickles
If you’re a fan of Vietnamese bahn mì sandwiches, then you know the key ingredient that ties them together are those sweet and tangy, two-tone pickles stuffed into the pillowy rolls along with handfuls of cilantro, sriracha, and that mystery meat (or tofu). Turns out, they’re simple and easy to make on your own with Local Roots ingredients from local farms. Carrots and daikon radishes, which are plentiful in winter, meet in a simple vinegar brine and are sure to become one of your favorite pantry staples. These pickles are also healthy and vitamin-packed, vegan, gluten free, and a beautiful way to use ugly vegetables. Put them in Vietnamese-style salads, rice noodle bowls, and your own variations on organic bahn mì sandwiches.
Ingredients:
1 large Local Roots carrot, peeled, cut into strips 1/8-inch square and 3 inches long (about 2 cups)
1 medium Local Roots daikon radish, peeled, cut into strips 1/8-inch square and 3 inches long (about 2 cups)
¼ cup sugar
1 tablespoon kosher salt
1 cup water
½ cup rice wine vinegar
Directions:
1. Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved.
2. Add water and rice vinegar.
3. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week before using (they keep for several weeks refrigerated).
Recipe from Claiborne Mildé @butteredbreadblog cwmilde.com (inspired by J. Kenji López-Alt for Serious Eats)
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