These quick-pickled vegetables are inspired by the traditional banh mi toppings.
- 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
Add the jalapenos, cucumbers, and radishes, to the mason jar.
In a small saucepan, combine the water, vinegar, sugar, 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 the 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.
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.