Pickled Vegetables

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

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

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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

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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

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