Name: Spicy Vietnamese Quick-Pickled Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Water - 2 cups; Rice vinegar - 1 ½ cups; White sugar - 2 tablespoons; Salt - 2 teaspoons; Carrots, peeled and cut into matchsticks - ½ pound; Purple daikon radish, peeled and cut into matchsticks - ½ pound; English cucumbers, thinly sliced - ½ pound; Jalapeno peppers, sliced into rings - 2 medium

Spicy Vietnamese Quick-Pickled Vegetables

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Vietnamese Quick-Pickled Vegetables

1. Water - 2 cups

2. Rice vinegar - 1 ½ cups

3. White sugar - 2 tablespoons

4. Salt - 2 teaspoons

5. Carrots, peeled and cut into matchsticks - ½ pound

6. Purple daikon radish, peeled and cut into matchsticks - ½ pound

7. English cucumbers, thinly sliced - ½ pound

8. Jalapeno peppers, sliced into rings - 2 medium

How to cook deliciously - Spicy Vietnamese Quick-Pickled Vegetables

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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