Pickled Asian Vegetables: A blend of carrots, cucumber, and jalapenos that have been quickly pickled in an Asian flavored brine that is the perfect balance of sweet, salty, and spicy brine.
Each summer growing up, I remember spending a full day in my aunt’s kitchen making and canning homemade salsa. It was tedious, it was exhausting, but oh did we have some amazing salsa to snack on all winter long.
Fast forward to my adulthood, and I have not canned one thing. Even though canning was exhausting, it was not the fear of hard work that scared me off from canning, it was the fact that I have a black thumb. I have no garden and I have no trouble consuming my CSA and farmer market goodies before they go rancid, so need to can.
But lately, I have been on this trend of pickling, which is a type of preserving fresh vegetables as well. But the technique I use is quick and can be done in small batches. And does it add flavor to a dish–OUT OF THIS WORLD FLAVOR!! Note: I am sure you can can these as well, but DO NOT ask me how to–it has been decades since I have canned anything.
Let’s talk about pickling.
Basically it is a process of bringing vinegar and seasonings to a boil and pouring over thinly sliced produce. The produce sucks up the liquid and flavor and within a short period of time, an immense amount of flavor is added to whatever you choose to pickle.
I started with a mixture of carrots, cucumbers and jalapenos. The jalapenos add a pretty intense layer of heat–so feel free to omit if you are not into spicy food. Or seed the jalapenos first before pickling.
I combined rice wine vinegar, honey, and soy sauce together with water to pickle these vegetables. I was going for an Asian flavor because, well I love Asian dishes. And I fell in love with quick pickled veggies when I made Paleo Banh Mi Tacos. These Pickled Asian Vegetables add a great flavor to a salad or make the perfect topping for an Asian taco. I served them on sliced pork tenderloin sandwiches and my whole family LOVED it!
Pickled Asian Vegetables
- 2 cups carrots sliced in 1/4" round slices or use crinkle cut carrots
- 2 cups baby cucumbers sliced in 1/2" round slices
- 2 jalapenos sliced in 1/4 inch round slices (optional)
- 1/4 cup honey
- 3 tablespoons reduced sodium soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup water
Place all sliced vegetables into a 4 quart ball jar (or divide evenly between smaller jars).
Bring water, honey, soy sauce and vinegar to a boil. Once boiling, pour over vegetables. Pour distilled water over as well to just cover vegetables. Seal with lid. Cool. Shake well and place in refrigerator.
Shake well in hour to distribute flavors.
Best if let to sit for at least 2 hours.
Good in refrigerator for up to 1 month.
For those of you with green thumbs or just looking to preserve your farmer’s market finds, check out more Summer Harvest Recipes:
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- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
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- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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This recipe is featured on Meal Plan Monday.