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Spicy Vietnamese Quick Pickled Vegetables
  • ½ pound carrots, peeled and cut into matchsticks
  • ½ pound purple daikon radish, peeled and cut into matchsticks
  • ½ pound English cucumber, sliced into thin rounds
  • 2 jalapeno peppers, sliced into rings
  • 2 cups water
  • 1 ½ cups rice vinegar
  • 2 tablespoons white sugar
  • 2 teaspoons salt
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