We love it when Parker Lee helps out with the pickling (and our food photo shoots)… until the tub of vinegar knocks over, splashes across the pantry and entire kitchen floor and she does a little dance in the tear-inducing liquid…
But, still, we can’t help ourselves from doing a little pickling.
Cool and crisp, cukes bathed in vinegar are summer’s ultimate condiment, the perfect way to dress up any sandwich. Quick pickles like these are super simple and ready to eat in just a couple hours. We pair them with quick-searing flank or skirt steak for the ultimate Vietnamese sandwich, Banh Mi. Banh Mi live and die by the qualityof their pickles, their crusty bread and their savory protein (chicken, steak, pulled pork). These gems are so juicy, so mouth-watering that you’ll never look a deli turkey sandwich in the eye again.
But, first, you gotta have the pickles…
Jamie’s Quick Pickles (for Banh Mi-style sandwiches)
1 cup rice vinegar
1 tablespoon + 1 teaspoon sugar
1 tablespoon salt
1 cup sliced cucumber or carrots cut into julienne
In a small saucepot, bring the vinegar to boil, add the sugar and salt and stir to dissolve. Pour the hot vinegar over the cut vegetables and refrigerate. When cooled, pickles are ready to eat. Cover tightly and keep up to 2 weeks.
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