Home » Banh Mi Quick Pickled Veggies

Banh Mi Quick Pickled Veggies

Jump to Recipe Print Recipe

Banh Mi Quick Pickled Veggies are a deliciously tart addition to bowls, wraps, tacos, sammies, and salads. This mixture is inspired by a vegan banh mi I devoured recently. Did you know that banh mi literally translates to bread?

Acid can mimic salt

Adding an acidic component (like these quick pickled veggies, lemon juice or a vinaigrette dressing) to your food gives you salty vibes without having to add much salt. I really enjoy the complexity of flavor that comes from acidic foods vs. straight up salty foods. As a result of adding an acidic component, food becomes tastier and healthier.

Coconut Sugar?

Surprisingly, the unrefined brown coconut sugar in this recipe does not taste like coconut. It adds nice caramel notes. You can use whichever sugar you want.

One Hour is Quick?

Yes. Compared to the time required to ferment or pickle other things, an hour is considered quick, for pickling. Seriously, It can take a week to make pickles. Yes, I remember how they said “Seriousy?” nonstop on early seasons of Grey’s Anatomy. I want to bring that back.

Shortcut

I love using shredded carrots in this recipe.

Shredded carrots for quick pickled veggies.

Before writing this post, I was fast & loose with my pickled veggies

I’ve pickled a lot of veg recently. My method was to make the pickling mixture and just keep adding veggies until there wasn’t any room left to pickle without a lot of veggies poking up from the liquid. This being said, you might be able to add more than a cup of veggies to your pickling mixture.

Today, I ended up making the double the vinegar mixture with a packed 2 cup jar of veggies. I could have added more veggies.

Veggies for a double batch of Banh Mi Quick Pickled Veggies
Veggies for a double batch of Banh Mi Quick Pickled Veggies

Let’s Make Banh Mi Quick Pickled Veggies

Ingredients to make pickling liquid for Banh Mi Quick Pickled Veggies
Ingredients to make pickling liquid for Banh Mi Quick Pickled Veggies

Whisk/stir the rice vinegar, palm sugar, sesame oil, and salt together. If the sugar isn’t dissolving you can let it sit in the vinegar for a few minutes and then whisk/stir it again. The sugar should be mostly dissolved. You could also heat the mixture at medium heat to get the sugar to dissolve. If you use heat you can put the veggies in right away. However, the veggies will be more crisp and bright if you let the mixture cool first.

Soak the veggies in the mixture for one hour. You can use them immediately or store them in a jar and use for a few weeks. I have stored them drained in the fridge and I have left them in the liquid. If you leave them in the liquid, then they might become more potent.

Banh Mi Quick Pickled Veggies
Print Pin
5 from 1 vote

Banh Mi Quick Pickled Veggies

mixture is inspired by a vegan banh mi I devoured recently. Did you know that banh mi literally translates to bread?
Course add to bowls, salads, tacos, sammies, Sides
Cuisine American, Asian-Fusion, California, Vegan, Vietnamese
Keyword hit of acid, tart
Prep Time 5 minutes
Rest/soak 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 40kcal

Ingredients

Instructions

  • Whisk/stir the rice vinegar, palm sugar, sesame oil, and salt together. If the sugar isn't dissolving you can let it sit in the vinegar for a few minutes and then whisk/stir it again. The sugar should be mostly dissolved. You could also heat the mixture at medium heat to get the sugar to dissolve. If you use heat you can put the veggies in right away. However, the veggies will be more crisp and bright if you let the mixture cool first.
  • Soak the veg in the mixture for one hour. You can use them immediately or store them in a jar and use for a few weeks. I have stored them drained in the fridge and I have left them in the liquid. Leaving them in the liquid might make them more potent.

Notes

Nutrition Information is approximate. 

Acid can mimic salt

Adding an acidic component (like these quick pickled veggies, lemon juice or a vinaigrette dressing) to your food can give you salty vibes without having to add much salt.

Coconut Sugar?

Surprisingly, the unrefined, brown coconut sugar in this recipe does not taste like coconut. It adds nice caramel notes. You can use whichever sugar you want.

One Hour is Quick?

Yes. Compared to the time required to ferment or pickle other things, an hour is considered quick, for pickling. Seriously, It can take a week to make pickles. Do you remember how they said “Seriousy?” nonstop on early seasons of Grey’s Anatomy? I want to bring that back.

Shortcut

I love using shredded carrots in this recipe.
www.planttestkitchen.com

Nutrition

Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 313mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2206IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links. I only link to products I have personally purchased & use myself. If you use these links to purchase products, I could receive a small compensation. Thank you for your support!

If you enjoyed this recipe, you might also enjoy

Did You Make Banh Mi Quick Pickled Veggies?

Which veggies did you use? What did you eat your pickled veg with? Tell me all about it in the comments section below! If this recipe went well for you, pretty please leave a 5-star rating on the recipe card to help others find it.

Subscribe to Our Newsletter

Leave a Comment

Your email address will not be published.

Recipe Rating




*