Quick-Pickled Vegetables
These quick-pickled vegetables are inspired by the traditional banh mi toppings.
Ingredients
- 3 mini cucumbers cut in half, seeds scraped out, then cut into matchsticks
- 4 radishes cut into matchsticks
- 1 jalapeño pepper sliced into thin rings
- 1 cup of water
- ¾ cup apple cider vinegar
- 1 tablespoon white sugar
- 2 teaspoons salt
Instructions
- Add the jalapenos, cucumbers, and radishes, to the mason jar.
- In a small saucepan, combine the water, vinegar, sugar, salt, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
- Pour mixture over the vegetables in a mason jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.
Video
Notes
Cook's Note:
Preparing these ahead and allowing them to pickle longer will result in even better tasting veggies. These will keep in the fridge for up to two weeks.
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