• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • About Me
  • Subscribe to Newsletters
  • Free Instant Pot Secrets
  • Free Meal Plans
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » DIY/Condiments/Sauces » Pickled Vegetables

    Pickled Vegetables

    By Kristen Chidsey | 18 Comments | Published June 12, 2018 | Updated February 11, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    A blend of carrots, cucumber, and jalapenos is quickly pickled in an Asian-flavored brine that is the perfect balance of sweet, salty, and spicy. 

    A blend of carrots, cucumber, and jalapenos is quickly pickled in an Asian-flavored brine that is the perfect balance of sweet, salty, and spicy. 

    Just like Pickled Red Onions, these Asian-Style Pickled Vegetables add dimension to tacos, lettuce wraps, sandwiches, and stir-fries. I love using them to top  Vegetarian Lettuce Wraps or pork sandwiches for a punch of flavor.

    A jar of quick cucumbers and carrots

    Lately, I have been on this trend of pickling, which is a type of preserving fresh vegetables as well. The technique I use is quick and can be done in small batches and adds incredible flavor to so many dishes.

    Quick Pickled Vegetables can also be referred to as Refrigerated Pickles--or Refrigerated Pickled Vegetables. Basically, quick pickling is a process of bringing vinegar, water, sugar, 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.

    Quick pickled vegetables are stored in the refrigerator for up to one month and can be used relatively quickly after making.

    What vegetables are best for pickling?

    You can truly pickle just about any sturdy, fresh vegetable. Carrots, cucumbers, cauliflower, peppers, beans, jalapenos, onions, cabbage, etc.

    For these Asian-Inapired Pickled Veggies, I start with a mixture of carrots, cucumbers, 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 also like to add in fresh ginger root, but again, this is not necessary. Ginger is a great way to perk up any dish and truly makes these pickled veggies have an Asian Flair.

    Carrots, cucumbers, & jalapenos for quick pickling

    How to Quick Pickle Vegetables

    To make refrigerated pickled vegetables is incredibly simple.

    • Prepare your jars. This sounds like an obvious step, but it is REALLY important to have clean jars with tight-fitting lids to keep these pickled vegetables fresh.
    • Prepare your vegetables. Cut your vegetables into ¼-1/2 inch slices and divide the vegetables evenly between the 2 jars.
    • Boil your pickling liquid. Combine rice wine vinegar, honey, garlic, and soy sauce together and bring to a simmer until everything is dissolved together.
    • Pour liquid over vegetables. Divide the pickling liquid between the jar and then fill it with distilled water until the vegetables are completely submerged. Seal the jars and give a good shake.
    • Refrigerate for at least 2 hours before enjoying.

    Tips and Modifications for Pickled Vegetables

    • Vegan Pickled Veggies: Replace the honey with maple syrup.
    • If you do choose to use beans of any kind, it is best to blanch them first before pickling.
    • If you are opposed to garlic, omit the garlic.
    • You can omit the jalapenos as well for less heat, or seed them before canning.
    • Fresh ginger is also not necessary if you don't like ginger flavoring.
    • Pickled vegetables will last in the refrigerator for up to 3 weeks.

    Additional Homemade Condiments

    • Homemade Sweet Chili Sauce
    • Homemade Tartar Sauce
    • Pickled Red Onions
    • Jerk Seasoning
    • Homemade Raspberry Dressing

    If you enjoyed these simple pickled veggies, I would love for you to leave a comment and review below. 

    Carrots and baby cucumbers in pint jar with quick pickling liquid to the side

    Pickled 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.
    4 from 1 vote
    Print Pin Rate
    Course: Condiment
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Resting Time: 2 hours
    Total Time: 15 minutes
    Servings: 14
    Calories: 31kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 cups carrots sliced in ¼" round slices or use crinkle cut carrots
    • 2 cups baby cucumbers sliced in ½" round slices
    • 1 inch ginger root peeled and sliced thin
    • 2 jalapenos sliced in ¼ inch round slices (optional)
    • ¼ cup honey
    • 1 tablespoon reduced sodium soy sauce
    • ½ cup rice wine vinegar
    • ½ cup water
    • 2 teaspoons kosher salt
    • 1 teaspoon minced garlic
    • 3-4 cups distilled water
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Wash 2 clear glass pint jars, lids, and rings and dry well. 
    • Divide jalapenos, carrots, cucumbers, and ginger evenly between the 2 jars. 
    • Bring water, honey, salt, soy sauce, garlic, and vinegar to a boil. Once boiling, turn down the heat and simmer until everything is combined. Allow to cool slightly (about 10 minutes) and then pour the liquid evenly between the 2 jars.
    • Pour distilled water over as well to just cover vegetables. Seal with lid. Shake well and place it in the refrigerator.
    • After 30 minutes shake the jars, to distribute the flavors.
    • Best to allow the vegetables to refrigerate for at least 2 hours before serving.
    • Store the pickled vegetables in the refrigerator for up to 3 weeks.

    Notes

    Vegan Modification: Replace honey with maple syrup.
    You can omit the jalapenos as well for less heat.
    Feel free to add cauliflower or onions to the mix of vegetables as well. If you use beans, like green beans or wax beans, blanch them and cool completely.
    You can use one larger jar instead of 2 smaller jars. Alternatively, use 4 small jars. 
     

    Nutrition

    Calories: 31kcal | Carbohydrates: 7g | Sodium: 384mg | Potassium: 92mg | Sugar: 6g | Vitamin A: 3090IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

     

    Pin
    Share
    « Potato Corn Chowder
    How to Use Your Instant Pot as a Slow Cooker »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Sharky

      June 16, 2019 at 2:56 am

      4 stars
      Looks delicious! Just one question, what size jars do you use and how many? I am going to use different vegetables (cabbage, carrots and onions) but I don’t want to dilute the pickling by adding too much water in a large jar. Thanks!

      Reply
      • Kristen Chidsey

        June 16, 2019 at 7:25 am

        Hi! For this recipe, use pint size jars. I hope you enjoy!

        Reply
    2. Cindy

      August 31, 2016 at 6:06 am

      I love, love, love the sound of this version of pickled veggies!

      Reply
      • Kristen Chidsey

        August 31, 2016 at 9:27 am

        Thanks Cindy--these are pretty irresistible!

        Reply
    3. Taylor Kiser

      August 30, 2016 at 12:20 am

      Love all the flavor in this! Sounds delicious!

      Reply
      • Kristen Chidsey

        August 30, 2016 at 1:19 pm

        Thanks Taylor!

        Reply
    4. Maria

      August 29, 2016 at 8:42 pm

      A great way to brighten any dish! 🙂

      Reply
      • Kristen Chidsey

        August 30, 2016 at 1:20 pm

        It sure does add a lot of fresh flavor to a dish!

        Reply
    5. Rebecca @ Strength and Sunshine

      August 29, 2016 at 2:18 pm

      These would have been perfect on my Banh Mi sliders 😉

      Reply
      • Kristen Chidsey

        August 30, 2016 at 1:20 pm

        YES!!! I thought the same thing when you posted them--which by the way--totally going to make those!

        Reply
    6. Marye

      August 29, 2016 at 8:17 am

      Oh yum! There are so many things you can do with these, they look delicious!

      Reply
      • Kristen Chidsey

        August 29, 2016 at 8:52 am

        Yes, the options are ENDLESS!

        Reply
    7. Rachel @ Baked by Rachel

      August 29, 2016 at 7:18 am

      This is such a fun way to savor the summer flavors a little bit longer!

      Reply
      • Kristen Chidsey

        August 29, 2016 at 8:52 am

        I agree!

        Reply
    8. Liz

      August 28, 2016 at 3:15 pm

      These look like an amazing condiment!!! And I'm not planning to learn how to can, so the recipe is just perfect!

      Reply
      • Kristen Chidsey

        August 29, 2016 at 8:52 am

        Ha ha! You and me both Liz--this is our kind of canning 🙂

        Reply
    9. Constance Smith | Cosmopolitan Cornbread

      August 28, 2016 at 9:30 am

      I love this. You can get so creative with pickling vegetables and they add such great flavor to a dish!

      Reply
      • Kristen Chidsey

        August 28, 2016 at 1:48 pm

        Yes, the options are ENDLESS!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM