Pickled Carrots and Jalapeños
  • 4 carrots
  • 1 jalapeño
  • 1 cup water
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  1. Julianne the carrots and slice the jalapeño
  2. Place them in a glass jar (a 16 oz canning jar works best as it can handle the heat of the boiling liquid without breaking)
  3. Bring the water, vinegar, sugar and salt to a boil.
  4. Pour liquid over vegetables and allow to cool, then place lid on top and refrigerate.
  5. You can use them within 30 minutes, but my preference is to eat them cold. I typically I make these the night before I make the Banh mi sandwiches (I also often make the peanut sauce the night before as well. It allows the flavors to come together)
Recipe by Created by Diane at https://www.createdby-diane.com/2015/08/turkey-banh-mi.html