These Vietnamese-style 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, barbecued meats, fish tacos, etc. Store in the refrigerator for up to one month.
Ingredients
- 2 cups water
- 1.5 cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
- 0.5 pounds carrots , peeled and cut into matchsticks
- 0.5 pounds purple daikon radish , peeled and cut into matchsticks
- 0.5 pounds English cucumbers , thinly sliced
- 2 medium jalapeno peppers , sliced into rings
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
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.
-
4
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.
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5
Screw on lids and refrigerate for at least 1 hour before serving.
Nutrition Facts
Per serving
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