in Vietnam

Banh mi Pickles

updated

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Ingredients for 3 servings:

  • 2 carrots
  • 1 cucumber(s)
  • 1 bunch of radishes
  • 150 ml rice vinegar
  • 150 ml water
  • 4 tbsp agave syrup
  • 1 tbsp garlic, chopped
  • 1 tsp Szechuan pepper, ground
  • 1 tsp ginger powder
  • 1 tsp salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sweet and sour pickled vegetables

Halve the cucumber and scrape out the seeds with a teaspoon. Cut the vegetables into sticks or strips and place them in a sufficiently large, airtight container. Mix the ingredients for the broth and pour them into the container. Let it infuse in the refrigerator for at least 1 day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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