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Spicy Vietnamese Quick-Pickled Vegetables
Spicy Vietnamese Quick-Pickled Vegetables
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
130 minutes
Spicy Vietnamese pickled vegetables - perfect for banh mi sandwiches, salads, or soups!
Ingredients:
  • 2 cups water
  • 1.5 cups rice vinegar
  • 2 tablespoons white sugar
  • 0.5 pound carrots, peeled and cut into matchsticks
  • 0.5 pound purple daikon radish, peeled and cut into matchsticks
  • 0.5 pound English cucumbers, thinly sliced
  • 2 medium jalapeno peppers, sliced into rings
Instructions:
  • Prepare all ingredients.
  • Check two pint-sized jars for cracks and discard any that are defective. Place them in simmering water until ready to use. Clean new, unused lids and rings in warm, soapy water.
  • In a medium saucepan over medium heat, combine water, vinegar, sugar, and salt. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Remove from heat and cool for 2 minutes before using.
  • Divide the carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour the hot liquid over the vegetables in the jars and allow them to cool to room temperature for about 30 minutes.
  • Chill in the refrigerator with the lids securely fastened for a minimum of 1 hour before serving.

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