Spicy Vietnamese Quick Pickled Vegetables The Best Recipes

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Spicy Vietnamese Quick Pickled Vegetables

"These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc."

Ingredients :

• 1/2 pound carrots, peeled and cut into matchsticks
• 1/2 pound purple daikon radish, peeled and cut into matchsticks
• 1/2 pound English cucumber, sliced into thin rounds
• 2 jalapeno peppers, sliced into rings
• 2 cups water
• 1 1/2 cups rice vinegar
• 2 tablespoons white sugar
• 2 teaspoons salt

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H

• 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.
• Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
• 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.
• Screw on lids and refrigerate at least 1 hour before serving.

Notes :

• The longer you leave the vegetables to pickle, the better they get. They also get spicier, so only use 1 jalapeno if you are sensitive to heat. These will keep in the fridge up to a month.

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