Day 13 Self-Love Detox Challenge and Recipe for Pickled Daikon, Carrots & Cucumbers for Banh Mi Sandwiches

                           

Hello one and all!

We have quite a few recipe posts this week, this one is really easy.

These Banh Mi pickles are what give a delectable, crisp, vibrant snap to sandwiches in Vietnamese restaurants. 

                      

I personally like to use them in vegetarian dishes and I am posting this recipe because you are going to need it for this Friday's up and coming menu plan. I like to make these at least 48-72 hours in advance so that they have the right flavour. I suggest you do the same, you'll quickly come to use these in salads, rice paper rolls, with fish and other main meals.

BANH MI PICKLED DAIKON & CARROTS

Ingredients:

1 Cup Water

2/3-1 Cup Rice Vinegar ( depending how vinegary you like them, I use the lesser amount)

2 tsp salt

1/4-1/2Cup Honey (depending how sweet you prefer them)

1 Cup Carrots cut to matchsticks

1 Cup Daikon radish cut to matchsticks

(Can add 1/2 Cup Cucumber cut to matchsticks)

Method:

-In a pot heat all liquids with honey & salt until simmering, turn off heat.

-Place vegetables in a mason jar large enough to fit vegetables and leave room for liquid.

-Once all are in, pour still hot liquid over all, then cover with a lid and place in refrigerator.

-For first 48-72 hours, once a day shake up the jar.

-Keeps in pickling liquid for 2-3 weeks.

                   

                    So good, I added cucumbers to this batch but sometimes I don't.

                     

                    Enjoy and leave comments or questions down below!