Spicy Vietnamese Quick-Pickled Vegetables
Ingredients
- 2 cups water
- 1 ½ cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
- ½ pound carrots, peeled and cut into matchsticks
- ½ pound purple daikon radish, peeled and cut into matchsticks
- ½ pound English cucumbers, thinly sliced
- 2 medium jalapeno peppers, sliced into rings
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Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- Screw on lids and refrigerate for at least 1 hour before serving.
Source
Original recipe: View Original