Banh Mi-Style Pickles

A few years ago, I don't think anyone that I was familiar with knew what a Banh Mi was. Now all my friends rave about it, and rightly so.

For those of you unfamiliar, Banh Mi is a French-inspired Vietnamese sandwich comprised of a rice flour baguette, a hollandaise-style spread, various forms of pork, jalapeno peppers, cilantro, cucumbers, and a carrot-and-radish pickle mix. Call it Colonialism at its best: The essential French elements of crusty-yet-fluffy baguette and hollandaise mingle with the Asian flavors of Daikon radish and rice vinegar to create a sandwich many consider a new favorite.

Pickles seem to play a key role in many famous sandwiches - you can't really have a Cuban sandwich without them, and pulled pork just isn't the same if it doesn't have tangy slaw or vinegary pickled onions to top it. Banh Mi-style pickles are easy to make and incredibly versatile. Don't limit their use to just sandwiches. Get creative and try them over grilled meats or in salads for a bright, sweetly-acidic bite.

********************
Bahn Mi-Style Pickles
Makes about 2 pints

2 cups carrots, peeled and julienned*
2 cups radish (Daikon is best, but any radish will do in a pinch), washed and julienned
1/2 cup, plus 2 teaspoons, sugar
2 teaspoons pickling salt
1 1/2 cups rice vinegar
1 1/2 cups warm water

1. Combine the carrot and radish in a bowl and toss to combine. Add 2 teaspoons of sugar and salt to the bowl, then "massage" the carrot and radish to release water and soften. When a piece of radish can be bent in half without snapping, the massage is done (about three minutes -- do not skip this step! Releasing moisture like this will help keep the veggies crunchy after pickling).

2. Place veggie mix in a colander and run under cold water for a few minutes to rinse away the sugar and salt. Drain thoroughly.

3. In a separate bowl, combine 1/2 cup of sugar, vinegar, and warm water. Mix until the sugar has completely dissolved (this is the "brine").

4. Divide the veggie mix evenly into two pint-size jars (or in one larger jar, if preferred). Pour the brine over the veggies, being sure to completely submerge the carrot and radish. Cover and allow to sit overnight in the refrigerator for best flavor. Banh Mi-style pickles will last up to six weeks in the refrigerator. Enjoy!

* To julienne is to cut into long, thin strips, like matchsticks or "shoe strings." For more information, watch this video.

Bread and Butter Pickles

Bread and butter pickles are kind of like sunshine in a jar. So sweet and so tangy at the same time. If you've never made them before, be warned: It takes a while. But it's mostly hands-off time. Unlike basic dill pickles, bread and butter pickles require several steps but are still pretty easy to make.

********************
Bread and Butter Pickles
Makes about 4 pints

2 1/2 pounds pickling cucumbers
1 pound white onions, thinly sliced (about one large onion)
1/4 cup pickling salt
1 1/4 cups white distilled vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries (plus a pinch of ground allspice)
6 whole cloves (plus a pinch of ground cloves)
1/2 teaspoon turmeric
Ice
Grape leaves (optional)

1. Clean the cucumbers thoroughly and remove all dirt, debris and leaves. Remove the ends (cut off a 1/8-inch slice from each end), then slice the cucumbers into 1/4-inch thick rounds. Place in a large bowl along with onions and salt. Mix together, then cover with ice and allow to sit at room temperature for two hours (don't skip this step! It keeps the cukes crunchy after pickling).

2. Rinse cucumbers and onions in a colander thoroughly to remove salt. Drain.

3. In a large pot, combine the white and apple cider vinegar, sugar, and spices. Whisk to dissolve sugar and bring to a boil. Add cucumbers and onions and stir to cover with vinegar mixture (brine). Bring back to a boil.

4. Using a slotted spoon, place the cucumbers and onions in sterilized pint-size canning jars (if using the grape leaves, which are a natural source of alum and help keep pickles crunchy, add one leaf-per-pint to the bottom of jars before adding cukes). Fill to 1/2-inch from the top of the jar. Pour brine over the top of cukes and onions, leaving the same 1/2-inch headspace.

5. Wipe the rims of the jars clean and add sterilized lids/bands. Process in a hot water-bath canner for 15 minutes (20 minutes for elevations above 6,000 feet). Or, store in the refrigerator until ready to eat. Enjoy!