Spicy Vietnamese Quick-Pickled Vegetables

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!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 27 Calories

Ingredients

• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 cups water
• 1.5 cups rice vinegar
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.