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!
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?
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!
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.
Quick and Easy Pickled Sandwich Veggies
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
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
Bon appetegan!
Sam.
Jasson says
Very nice recipe chef . I don't think they will last for a week . As for left over brine add dijon mustard, some olive oil, garlic blend it and you have a nice salad dressing . Thank you for your effort
Deborah says
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!
Sam Turnbull says
So happy they've become a go-to for you Deborah 🙂
Kamil says
Can I use less sugar? 2tbsp seems like a lot for me.
Michaela says
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?
Sam Turnbull says
Either will work for this recipe. Seasoned will just be a bit sweeter. 🙂
Sauerkraut Billy says
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!
Sam Turnbull says
You're most welcome! Enjoy!
Jen says
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.
Sam Turnbull says
You're most welcome, Jen. Your wish is my command, my Grilled Tofu Banh Mi recipe is now available 🙂