Spicy Vietnamese Quick Pickled Vegetables

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.