Description
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
- ½ pound carrots, peeled and cut into matchsticks
- ½ pound purple daikon radish, peeled and cut into matchsticks
- ½ pound English cucumber, sliced into thin rounds
- 2 jalapeno peppers, sliced into rings
- 2 cups water
- 1 ½ cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs
Servings: 10