Quick Pickled Asian Vegetables

Name: Quick Pickled Asian Vegetables
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1/2 cup water; 1/2 cup rice wine vinegar; 1/4 cup sugar; 2 teaspoons salt; 1-2 carrots (large, peeled and cut into matchsticks); 1/2 cucumber (seedless, peeled and cut into matchsticks); 1/4 red onion (large, finely sliced); 1 jalapeno (finely sliced)

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sweetphi.com

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Author : Sweetphi

pickled vegetables pickling vegetables

Ingredients

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Instructions

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Step 1

In a small saucepan combine water, rice wine vinegar, sugar and salt. Heat over medium -high heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from heat.

Step 2

Peel and cut the carrots, cucumber, red onion and jalapeno.

Step 3

Place 1/2 of the vegetables into a .5 liter weck jar and the other 1/2 of the vegetables into another jar. You can add as many vegetables as you'd like to pack the jar full of vegetables - I only loosely packed them.

Step 4

Pour the liquid over the vegetables in each jar. Cover and secure the lid, and refrigerate for 24 hours (or for a few days) then enjoy!