Quick 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. Serve these easy pickled veggies with tacos, meats, on a sandwich or on their own.
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 or farmer market goodies before they go rancid, with dishes like Ratatouille and Vegetable Lasagna, so need to for me 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 adds incredible flavor to so many dishes.
Quick Pickled Vegetables
Let’s talk about pickling.
What is quick pickling?
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 my Asian Quick Pickles, I started 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.
How to Quick Pickle Vegetables
To make refrigerated pickled vegetables is incredibly simple.
Step One: 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.
Step Two: Prepare your vegetables.
Like I stated before, you can use any vegetables you like. You want to cut them into 1/4-1/2 inch slices.
If you do choose to use beans of any kind, it is best to blanch them first before pickling.
Step Three: Boil your pickling liquid.
I combined rice wine vinegar, honey, garlic, and soy sauce together to pickle these vegetables.
Step Four: Pour liquid over vegetables.
Divide pickling liquid between each jar and then fill 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.
Step Five: Serve
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!
Tips for Refrigerator Pickled Vegetables
- Feel free to replace honey with Maple Syrup or sugar for Vegan pickled vegetables.
- The soy sauce is NOT necessary in these Asian Pickled Vegetables. I love the flavor that the soy provides, but you can omit the soy and increase the salt to 3 teaspoons instead of 2.use
- For Paleo Pickled Vegetables, use maple syrup in place of honey and omit the soy.
- If you are opposed to garlic, omit the garlic.
- You can omit the jalapenos as well for less heat, or seed them before canning.
- The fresh ginger is also not necessary if you don’t like ginger flavoring.
- Bottom line, use what vegetables you like and have on hand and your family enjoys.
Quick Pickled Vegetables
Ingredients
- 2 cups carrots sliced in 1/4" round slices or use crinkle cut carrots
- 2 cups baby cucumbers sliced in 1/2" round slices
- 1 inch ginger root peeled and sliced thin
- 2 jalapenos sliced in 1/4 inch round slices (optional)
- 1/4 cup honey
- 1 tablespoon reduced sodium soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 2 teaspoons kosher salt
- 1 teaspoon minced garlic
- 3-4 cups distilled water
Instructions
- Prepare the jars: 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, pour quick pickling liquid over vegetables. Pour distilled water over as well to just cover vegetables. Seal with lid. Shake well and place in refrigerator.
- Shake well in hour to distribute flavors.
- Best if let to sit for at least 2 hours to 12 hours before serving.
- Good in refrigerator for up to 1 month.
Notes
- Feel free to replace honey with Maple Syrup or sugar for Vegan pickled vegetables.
- The soy sauce is NOT necessary in these Asian Pickled Vegetables. I love the flavor that the soy provides, but you can omit the soy and increase the salt to 3 teaspoons instead of 2.use
- For Paleo Pickled Vegetables, use maple syrup in place of honey and omit the soy.
- If you are opposed to garlic, omit the garlic.
- You can omit the jalapenos as well for less heat.
- The fresh ginger is also not necessary.
- Bottom line, you what vegetables you like and have on hand.
Kristen Chidsey
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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!
Hi! For this recipe, use pint size jars. I hope you enjoy!
I love, love, love the sound of this version of pickled veggies!
Thanks Cindy–these are pretty irresistible!
Love all the flavor in this! Sounds delicious!
Thanks Taylor!
A great way to brighten any dish! 🙂
It sure does add a lot of fresh flavor to a dish!
These would have been perfect on my Banh Mi sliders 😉
YES!!! I thought the same thing when you posted them–which by the way–totally going to make those!
Oh yum! There are so many things you can do with these, they look delicious!
Yes, the options are ENDLESS!
This is such a fun way to savor the summer flavors a little bit longer!
I agree!
These look like an amazing condiment!!! And I’m not planning to learn how to can, so the recipe is just perfect!
Ha ha! You and me both Liz–this is our kind of canning 🙂
I love this. You can get so creative with pickling vegetables and they add such great flavor to a dish!
Yes, the options are ENDLESS!