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Categories:Viewed: 1 - Published at: 3 years ago
Ingredients
- 1/2 pound carrots, peeled and cut into matchsticks
- 1/2 pound purple daikon radish, peeled and cut into matchsticks
- 1/2 pound English cucumber, sliced into thin rounds
- 2 jalapeno peppers, sliced into rings
- 2 cups water
- 1 1/2 cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
Method
- 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.
