Banh Mi Carrot Daikon Pickle
This is a version of the pickles that tops the classic Vietnamese sandwich (Banh Mi), but this slightly spicy carrot and daikon pickle adds texture and flavor to any sandwich and many dishes. I have tried many recipes but this one, which comes from the book “Tart and Sweet” by Kelly Geary and Jessie Knadler, is by for the best. The ginger, garlic, and green onions are the trick that makes this version of the classic pickle kick the butt of other versions. This recipe makes 5 quarts, so you can reduce the proportions if you want to make less. I suggest making the whole batch since it gets better with age and unopened jars can be stored on the shelf. This pickle does not disappoint.
Banh mi pickle is an essential ingredient in the banh mi sandwich, which typically combines pork belly, cucumber slices or spears, this pickle, and cilantro leaves on a piece of French baguette spread with chili and mayonnaise.
In Vietnam, banh mi is typically eaten as a snack or breakfast.
I say to hell with tradition. Add this pickle to whatever you desire. ix it up.
Making this pickle is easy but it does require a lot of julienne cutting, which is time consuming. My solution to this problem is the food processor. I don’t have a julienne attachment but I do have a spiralizer on my machine. I use the spiralizer to create spirals of the carrots and the daikon. After spiral cutting them, I use scissors to cut the spirals into 3-inch long pieces. It is faster than julienning them and the spirals are super pretty and fun in the final pickle.
To make this delicious stuff, gather up and prepare the following ingredients:
3 pounds carrots (about 5 medium sized carrots), peeled and julienned (1/4-inch by 3-inch strips)
2 pounds of daikon radishes (about 2 large daikon), peeled and julienned (1/4-inch by 3-inch strips)
1/4 C fermented garlic or minced garlic
3 tablespoons minced super hot chile peppers, such as habanero, bird’s-eye, or Thai peppers
2 tablespoons, finely grated ginger
1 bunch scallions, chopped
3 1/2 cups brown rice vinegar
2 1/2 cups white vinegar
4 cups water
1/4 cup of sugar
2 Tablespoons of kosher salt
Place carrots, daikon, garlic, chile peppers, ginger, and scallions in a large bowl and toss to mix thoroughly.
Bring the vinegars, water, sugar, and salt to a boil in a large nonreactive pot. Stir to dissolve the sugar and salt. Keep the brine at a very slow boil while you prepare the jars for packing.
Before I pack the jars with the carrot and daikon mixture, I fill the sink with very hot water (1/2 hot from the tap and the other half boiled). I submerger the jars and lids in the hot water until they are full of hot water. Wearing rubber gloves or thick gardening gloves (so you don’t burn your hands), I remove one jar at a time from the water and empty the water back into the sink. I quickly pack the hot jar tight with the vegetable mix, leaving an inch and a half of headspace. Once packed, ladle the hot brine into the jar until the vegetables are covered, but make sure to leave the inch of headspace. Secure the lid on the jar, turn it upside down, and place it on the counter. Repeat until you have filled all the jars. Let the jars sit upside down on the counter, after 10 minutes flip them right side up and let them naturally create a vacuum to seal the jars. Using this method avoids having to do a water bath to seal the jars. The pickle is acidic enough that it doesn’t require additional care.
Let the jars sit for 2 days before eating the pickle. Store unopened jars in your pantry but refrigerate after opening.
Add this pickle to any sandwich or use it as a condiment for asian noodles, ramen, or soup dishes. It is a wonderful way to top off a fried egg with melted sharp cheddar cheese and hot sauce. In my opinion, it is pretty much good on anything, but I am a fiend for this stuff.