Spicy Vietnamese Quick-Pickled Vegetables
Description
These spicy Vietnamese-style pickled vegetable are traditionally served as a condiment for banh mi sandwiches, but you can add them to salads or soups!
Ingredients
•
2 cups water
•
1 1/2 cups rice vinegar
•
2 tablespoons white sugar
•
2 teaspoons salt
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1/2 pound carrots, peeled and cut into matchsticks
•
1/2 pound purple daikon radish, peeled and cut into matchsticks
•
1/2 pound English cucumbers, thinly sliced
•
2 medium jalapeno peppers, sliced into rings
Directions
1
Gather all ingredients.
2
Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
3
Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
4
Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
5
Screw on lids and refrigerate for at least 1 hour before serving.