Vietnamese Pickled Carrots For Báhn Mi
The pickles are traditionally served on Vietnamese bánh mi sandwiches. They’re a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.
What Are Daikon Radishes?
If you are unfamiliar with daikon radishes, they are very large, long (over a foot), white, mild radishes. Pickled daikon, sliced crosswise, are often served with your food at Japanese restaurants. These pickles are not cooked, so they are refrigerator pickles, not “canned” pickles. I’m told they’ll last for over a month, but we’ve been eating them right out of the jar so I’m rather doubtful they’ll last more than a week in this house. For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking. The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.
