Print: Spicy Vietnamese Quick-Pickled Vegetables

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.

Prep

17 min

Cook

52 min

Servings

Difficulty

Hard

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

Nutrition per serving

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