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    Home » Recipes » Recipes

    July 16, 2017 9 Comments

    Quick and Easy Pickled Sandwich Veggies

    4.7K shares
    Jump to Recipe

    It's time that I give you the tools to take your sandwich game to the next level. And that level is pickled sandwich veggies. Inspired by Vietnamese pickles often used in my Grilled Tofu Banh Mi sandwiches. These sweet and salty veggies are so tasty I have been slapping them on every sandwich, veggie dog, veggie burger, and salad!

    Ready in just 15 minutes, these Quick and Easy Pickled Sandwich Veggies are perfect for layering into banh mi sandwiches, on veggie dogs, veggie burgers or salads! #itdoesnttastelikechicken

    The best part is that you don't need canning skills or even to plan ahead like you would with regular pickled things. These pickled sandwich veggies take only 15 minutes to whip up, and they are ready to eat almost instantly! No really, it's true! They taste deliciously pickled in just 15 minutes of soaking, or you can let them happily hang out in your fridge for over a week. Hello, convenient flavour booster!

    Pickled sandwich veggies are sweet, salty, sour, crunchy, and spicy (if you like spicy). These aren't sour and bold like dill pickles, these are the friendliest little pickles ever with their tiny size and sweet taste. Can pickles be friendly?

    Ready in just 15 minutes, these Quick and Easy Pickled Sandwich Veggies are perfect for layering into banh mi sandwiches, on veggie dogs, veggie burgers or salads! #itdoesnttastelikechicken

    To make quick and easy pickled sandwich veggies: matchstick all the veggies and thinly slice the jalapeno (if using). I doubled the recipe so I could make one spicy jar and one non-spicy jar. ~Pat self on back~

    I used cucumber, peeled carrots, and peeled daikon radish. If you can't find daikon radish, thin slices of cherry belle radishes (the regular round red ones) will work instead. You could also keep it really simple and do just carrots, or just cucumber, or just radish, but I think this trio of flavours and textures is what really makes your sandwich game strong!

    Ready in just 15 minutes, these Quick and Easy Pickled Sandwich Veggies are perfect for layering into banh mi sandwiches, on veggie dogs, veggie burgers or salads! #itdoesnttastelikechicken

    Shove all those veggies into a 500ml (16oz) jar. Mix together the pickling liquid and fill the jar to the top. Let your veggies pickle for at least 15 minutes before enjoying. Yep, they really will taste pickle-y already! Or you can store them covered in the fridge for over a week.

    Ready in just 15 minutes, these Quick and Easy Pickled Sandwich Veggies are perfect for layering into banh mi sandwiches, on veggie dogs, veggie burgers or salads! #itdoesnttastelikechicken

    Print Recipe
    5 from 7 votes

    Quick and Easy Pickled Sandwich Veggies

    Ready in just 15 minutes, these Quick and Easy Pickled Sandwich Veggies are perfect for layering into banh mi sandwiches, any savoury sandwich, on veggie dogs, veggie burgers or salads! 
    Prep Time30 mins
    Total Time30 mins
    Course : Side Dish
    Cuisine : Vietnamese
    Servings: 1 500ml (16oz) jar
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the veggies

    • 1 medium carrot (about ½ cup), peeled and matchsticked
    • ½ daikon radish (about ½ cup), peeled and matchsticked
    • ¼ medium cucumber (about ½ cup), matchsticked
    • ½ - 1 jalapeno, thinly sliced (option for a spicy pickle)

    For the pickling liquid:

    • 1 cup warm water
    • ½ cup rice vinegar
    • 2 tablespoons white sugar
    • 2 teaspoons salt
    US Customary - Metric
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    Instructions

    • Pack the carrots, daikon radish, cucumber, and jalapeno (if using) into a 500ml (16oz) jar. If you have more room in your jar, just matchstick up a bit more veg and add it to the jar so that it is full.
    • Stir all the pickling liquid ingredients together in a measuring cup or (another vessel that is easy to pour from) until the sugar and salt are dissolved. Pour over the veggies until the jar is filled to the top. If you have leftover pickling liquid, just discard it. Let the veggies pickle for as little as 15 minutes before using, or store covered in the fridge for over a week.

    Nutrition

    Calories: 27kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.



    « Spicy Watermelon Vegan Sushi
    Grilled Tofu Banh Mi »

    Reader Interactions

    Comments

    1. Deborah says

      May 08, 2021 at 8:59 pm

      5 stars
      This is my go to recipe when I need a quick pickle for a dinner recipe! I absolutely love making these for sandwiches and burgers. I also toss in a crushed garlic clove for a little extra flavour, delicious!

      Reply
      • Sam Turnbull says

        May 13, 2021 at 9:57 am

        So happy they've become a go-to for you Deborah 🙂

        Reply
    2. Kamil says

      August 16, 2020 at 6:58 pm

      Can I use less sugar? 2tbsp seems like a lot for me.

      Reply
    3. Michaela says

      June 04, 2020 at 11:52 pm

      Thanks so much for sharing your recipe – I've been looking for a good one for so long! It says to use rice vinegar, but is that seasoned or unseasoned?

      Reply
      • Sam Turnbull says

        June 11, 2020 at 12:26 pm

        Either will work for this recipe. Seasoned will just be a bit sweeter. 🙂

        Reply
    4. Sauerkraut Billy says

      August 10, 2017 at 6:34 pm

      I adore pickled carrots! These all look so delicious. I definitely want to try making my own pickled vegetables to throw on sandwiches / as a side dish for meals. They have such a tart and tangy taste that really cuts through any sort of sweetness or savoryness of a meal! Thanks so much for sharing your recipe!

      Reply
      • Sam Turnbull says

        August 11, 2017 at 1:07 pm

        You're most welcome! Enjoy!

        Reply
    5. Jen says

      July 18, 2017 at 4:54 pm

      5 stars
      Thanks for the building blocks for a good banh mi. I can't wait for you to post the sandwich recipe. I have had tofu banh mi at restaurants but prefer to make it at home and avoid cross contamination.

      Reply
      • Sam Turnbull says

        July 19, 2017 at 11:44 am

        You're most welcome, Jen. Your wish is my command, my Grilled Tofu Banh Mi recipe is now available 🙂

        Reply

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