If you know how to pickle vegetables then you know it’s almost silly to have a post about it since it’s so easy. But maybe you don’t know how to pickle vegetables – and that’s why I’m here. 😊
I’ve been into pickling things these past couple of years. Pickled jalapeños, pickled red onions, even pickled eggs! For this recipe I just pickled carrots and cucumbers, since that’s what I had on hand. You could also include daikon in there and that would be really good.
Please excuse my sad attempt at making pretty matchstick veggie pieces. I definitely need some lessons on knife skills. While these aren’t perfect they still tasted great. These reminded me of a slightly upgraded version of my mom’s pickled cucumbers. In the summer she would cut of cucumbers and put them in a bowl of vinegar and water in the fridge. We would eat them throughout the day as a refreshing snack.
I made a pretty small batch as I only had the one jar for storage(one photogenic jar that is). Next time I’m going to make a bigger batch, since I put a pretty big dent in the supply last night. At least it was a guilt free dent!
My true motivation behind making these was my bahn mi craving. Bahn mis are these amazing Vietnamese sandwiches with pickled veggies, meat(I usually go with meatballs), cilantro, pate(optional for liver haters), jalapeños, and sometimes some butter or mayo on a French baguette. They are refreshing, a little spicy and way better than any Subway sandwich out there. I’m working on my bahn mi skills – expect a post in the near future. 😉
- 1 medium cucumber, julienned
- 2-3 carrots, peeled and julienned
- 1 tsp kosher or sea salt
- ½ cup rice wine vinegar or white vinegar (I used a combination of the two as I ran out of rice wine vinegar)
- ½ cup sugar
- ½ cup water
- Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I tried them after about 45 minutes and they were already good!).