Yummy Pickled Veg

I had never attempted pickling anything in my life. The thought always seemed daunting for some reason, but I took the challenge when I visited my best girlie in Vegas last October and took over as “resident-wanna-be-chef”. I wanted to experiment with mini Vietnamese banh mi sandwiches as a light lunch option which combine the beautiful blends of butter, liver pate, your choice of delicious protein (traditionally Vietnamese cold cuts) and crunchy, sweet, sour and savory pickled carrots and daikon. I never got to the making of the actual sandwich, not with the going out, sleeping and going out routine we were enveloped in! What I did manage to whip up was a surprisingly delightful pickled carrot, daikon radish and red onion snack with a tangy snap!

Here’s how it went down:


  • 1 large carrot, peeled and cut into thick matchsticks
  • 1 large daikon radish, peeled and cut into thick matchsticks
  • 1/2 red onion, thick slices
  • 1/2 jalapeno pepper
  • handful of cilantro, rough chop
  • 1/2 lemon
  • 1/2 cup brown sugar
  • 1/2 rice wine vinegar
  • 1/2 cup cider vinegar
  • 1/2 cup lukewarm water
  • 1 tsp salt
  • black pepper as desired


What I Do:

Place sliced carrots, daikon radishes and red onion in a bowl along with chopped cilantro and jalapeno pepper. Sprinkle in salt, pepper and brown sugar. Pour rice wine vinegar, cider vinegar and water into bowl with veggies and squeeze in lemon juice. Add half of lemon into brine to add extra lemon flavor.

Mix everything well and make sure to submerge all veggies into brine. Let sit for 2-4 hours or until veggies have absorbed all flavors. You can also store in air tight container for up to 2 weeks in the fridge! Enjoy in salads, as a side dish and of course in sandwiches!

tốt cảm giác ngon miệng!

(bon appetit in Vietnamese)

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