If you’ve been an explorer of this blog for a while, you know I love Banh Mi! I mean, really who doesn’t? Are you thinking of making your own? One of these days I’ll have to put up some recipes for the other components.
Well, either way, the pickles are super easy to make and are great on just about any sandwich and a lot of other things, so I’ve decided to get that recipe up here.
But when I say “that recipe,” I really mean two recipes! This here is a double whammy of two different ways you can make the pickles. There’s a quick pickle version (using vinegar) ready in about a day, or my fermented version (using saltwater), which has healthy probiotic bacteria and is ready in about a week. Or you can let it keep fermenting for a more sour flavor.
Which one will you make? You could be insane like me and make both!
Well, let’s do this!
Each recipe will consist of a half pound of produce (a quarter pound of carrots and a quarter pound of daikon). Each will be able to accomodate about 5-6 sandwiches. To make more, you can double the quantities and double the size jar you use.
Quick Pickled Version
You will need:
- Half gallon jar
- Small saucepan & wooden spoon
- Knife & cutting board
- Peeler
- Suggested: canning funnel
Ingredients:
- 1/4 lb. daikon or other white radish
- 1/4 lb. carrot
- 1 cup white vinegar
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 clove garlic (optional), lightly crushed
- 1 tsp salt
Directions:
1.) Peel the carrot and daikon. Matchstick cut the carrot and daikon (or can run through food processor shredder). Place the prepared veggies in the jar, along with the crushed garlic clove.
2.) Combine the vinegars, sugar, and salt in the saucepan and bring to a low boil. Stir to ensure the sugar and salt are dissolved. Turn off heat and allow to cool slightly (1-2 minutes).
3.) Pour the simmering liquid over the veggies (suggested to use canning funnel). Close the lid and let stand about one hour. Then tighten the lid and transfer to a refrigerator. (You may notice greater flavor absorption if you wait several days to a week.)
The pickles will stay good for at least two months.
Fermented
You will need:
- Quart jar
- Knife & cutting board
- Glass fermenting weight (20% off code on Amazon: P4P3KFC5)
- Medium/large mixing bowl
- Peeler
- Suggested: fermentation airlock lid (otherwise you will need to burp the jar)
- Suggested: canning funnel
Ingredients:
- 1/4 lb. daikon or other white radish
- 1/4 lb. carrot
- 1 clove garlic, minced (optional)
- 3% additive-free salt by weight (6.8 grams or about 1.5 tsp)
Directions:
1.) Peel the carrot and daikon. Matchstick cut the carrot and daikon (or can run through food processor shredder). You may also want to retain the carrot or daikon top (where the leaves were cut) because it contains loads of beneficial bacteria for a successful ferment. It should be fine either way but since we’re peeling everything, it won’t hurt either.
2.) Sprinkle the salt evenly, stir up, and allow to stand for an hour. Then massage the veggies vigorously but without damaging them, until a generous amount of brine has formed. (The liquid will come from the vegetables.)
3.) Using the canning funnel, place the veggies and any brine that has formed into the jar. Pack the veggies down firmly until they are all submerged under the brine. Apply the glass weight to ensure they stay below the brine. (If there isn’t enough brine, which is very unlikely, you can mix 1 tsp salt with 1 cup water and use as much brine as necessary.)
4.) Give the pickles at least a week or two at room temperature (out of direct sunlight) to ferment. The longer you go, the more lactic acid will form, providing more of the sour flavor you want from sandwich pickles.
Show us what you made on our Insane Facebook Group!
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