Spicy Vietnamese Quick Pickled Vegetables

Name: Spicy Vietnamese Quick Pickled Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 1 min
Ingredients: ½ pound carrots, peeled and cut into matchsticks; ½ pound purple daikon radish, peeled and cut into matchsticks; ½ pound English cucumber, sliced into thin rounds; 2 jalapeno peppers, sliced into rings; 2 cups water; 1 ½ cups rice vinegar; 2 tablespoons white sugar; 2 teaspoons salt

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 1 hours, 60 minutes

Servings: 10

Author : Soup Loving Nicole

Spicy Vietnamese Quick Pickled Vegetables

Ingredients

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½ pound carrots, peeled and cut into matchsticks½ pound purple daikon radish, peeled and cut into matchsticks½ pound English cucumber, sliced into thin rounds2 jalapeno peppers, sliced into rings2 cups water1 ½ cups rice vinegar2 tablespoons white sugar2 teaspoons salt

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Instructions

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Step 1

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.

Step 2

Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.

Step 3

Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.

Step 4

Screw on lids and refrigerate at least 1 hour before serving.