Spicy Vietnamese Quick-Pickled Vegetables

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. 1

   Gather all ingredients.

2. 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. 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. 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.

5. 5

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