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Spicy Vietnamese Pickled Veggies

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
130 min
SERVINGS
10 servings
Vietnamese
Spicy Vietnamese Pickled Veggies
Ingredients
  • 2 cups water
  • 1 1/2 cups rice vinegar
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • 1/2 pound carrots, peeled and cut into matchsticks
  • 1/2 pound purple daikon radish, peeled and cut into matchsticks
  • 1/2 pound English cucumbers, thinly sliced
  • 2 medium jalapeno peppers, sliced into rings
Instructions
1
Acquire all necessary ingredients and supplies.
2
Carefully inspect two pint-sized jars for any signs of damage or defects, discarding them if they are not suitable for use. Submerge the remaining jars in simmering water until you need them. Clean and sanitize unused lids and rings by washing them in warm soapy water.
3
Combine water, vinegar, sugar, and salt in a medium-sized saucepan over medium heat. Bring the mixture to a boil, then cook for approximately 3 minutes or until the sugar has dissolved. Allow the mixture to cool down slightly, about 2 minutes.
4
Meanwhile, divide the vegetables - carrots, radish, cucumbers, and jalapeños - evenly between the two clean jars. Pour the hot liquid over the vegetables in the jars, allowing them to reach room temperature, approximately 30 minutes.
5
Once the mixture has cooled and chilled, screw on the lids of the jars and refrigerate them for at least 1 hour before serving.