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.
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.
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.

Pickled Vegetables
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
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
Nutrition
Sharky
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!
Kristen Chidsey
Hi! For this recipe, use pint size jars. I hope you enjoy!
Cindy
I love, love, love the sound of this version of pickled veggies!
Kristen Chidsey
Thanks Cindy--these are pretty irresistible!
Taylor Kiser
Love all the flavor in this! Sounds delicious!
Kristen Chidsey
Thanks Taylor!
Maria
A great way to brighten any dish! 🙂
Kristen Chidsey
It sure does add a lot of fresh flavor to a dish!
Rebecca @ Strength and Sunshine
These would have been perfect on my Banh Mi sliders 😉
Kristen Chidsey
YES!!! I thought the same thing when you posted them--which by the way--totally going to make those!
Marye
Oh yum! There are so many things you can do with these, they look delicious!
Kristen Chidsey
Yes, the options are ENDLESS!
Rachel @ Baked by Rachel
This is such a fun way to savor the summer flavors a little bit longer!
Kristen Chidsey
I agree!
Liz
These look like an amazing condiment!!! And I'm not planning to learn how to can, so the recipe is just perfect!
Kristen Chidsey
Ha ha! You and me both Liz--this is our kind of canning 🙂
Constance Smith | Cosmopolitan Cornbread
I love this. You can get so creative with pickling vegetables and they add such great flavor to a dish!
Kristen Chidsey
Yes, the options are ENDLESS!