Spicy Vietnamese Quick-Pickled Vegetables
This recipe creates a classic Vietnamese condiment of spicy pickled vegetables. The quick-pickling process uses a simple hot brine of rice vinegar, sugar and salt poured over matchstick carrots, daikon radish, sliced cucumber and jalapeño peppers. After cooling, the jars are refrigerated briefly. Traditionally served with banh mi sandwiches, these crunchy, tangy vegetables also make a vibrant addition to salads and soups. The recipe yields two pint jars.
Ingredients
- 2 cups water
- 1.5 cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
- 0.5 pound carrots, peeled and cut into matchsticks
- 0.5 pound purple daikon radish, peeled and cut into matchsticks
- 0.5 pound English cucumbers, thinly sliced
- 2 medium jalapeno peppers, sliced into rings
Method
- Collect all the required ingredients.
- Check two pint jars for any damage and discard flawed ones. Submerge them in hot water. Clean new lids and rings with warm, soapy water.
- Combine the water, rice vinegar, sugar and salt in a saucepan. Heat the mixture until it boils and the sugar fully dissolves, which takes about 3 minutes. Remove from the heat and allow it to stand for 2 minutes.
- While the brine cools slightly, evenly distribute the carrot, radish, cucumber and jalapeño slices between the two prepared jars. Carefully pour the hot liquid over the vegetables in each jar. Leave the jars until their contents reach room temperature, approximately 30 minutes.
- Secure the lids onto the jars and place them in the refrigerator. Chill for a minimum of 1 hour prior to using.
Nutrition (per serving)
Calories27 kcal
Sugars5 g
Protein1 g
Sodium487 mg
Recipe details
CategorySide dish
Cuisinevietnamese
AuthorSoup Loving Nicole
