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Quick Pickled Asian Vegetables

June 6, 2017 By Sweetphi 26 Comments

There’s nothing more satisfying than making quick pickled Asian vegetables…unless it’s opening the refrigerator and enjoying some of the pickled vegetables! They’re so delicious and easy to make, you’ll be making them over and over!

Quick pickled Asian vegetables recipe Last week when I was thinking of what to make for dinner, I knew I wanted to include something with Asian flavors. The recipes I was looking at all included kimchi (which is salted and fermented vegetables) which my hubby is not that big a fan of. I thought back to when I made Korean beef bbq tacos with quick pickled cucumbers and how easy it was to make the cucumbers.

How to make quick pickled Asian vegetablesSo I decided to try my hand at making some quick pickled Asian vegetables. The end result was seriously nothing short of amazing!

Quick pickled Asian vegetables, perfect overnight pickled vegetables, quick pickle recipeThe next day when I was making dinner (a Korean inspired ground turkey and rice bowl that I’ll be sharing soon) I posted a picture of the pickled veggies to my Instagram/Snapchat – username: Sweetphi – stories and asked if anyone wanted to see the recipe. I was so surprised by how many people responded right away with YES, they wanted the recipe, so no question I had to make them again and share the recipe here.

Quick pickled Asian vegetables, how to make quick pickled vegetablesThese quick pickled Asian vegetables are truly awesome, all you do is make the liquid, chop up vegetables – I used carrots, cucumbers, red onion and jalapeno, but you could definitely add in some daikon or other radishes – and then put the vegetables in a jar (my favorite is using these weck jars (like these – I use them ALL the time), but a mason jar would work great too) and 24 hours later, vioa, you have yourself some quick pickles!! In the picture above, the two left jars are the new ones I made, and the jar on the right is a jar that had been in the fridge for 4 days.

Yield: 2 jars

Quick Pickled Asian Vegetables

Quick Pickled Asian Vegetables
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1/2 cup water
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1-2 large carrots, peeled and cut into matchsticks
  • 1/2 seedless cucumber, peeled and cut into matchsticks
  • 1/4 large red onion, finely sliced
  • 1 jalapeno, finely sliced

Instructions

In a small saucepan combine water, rice wine vinegar, sugar and salt. Heat over medium -high heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from heat.

Peel and cut the carrots, cucumber, red onion and jalapeno.

Place 1/2 of the vegetables into a .5 liter weck jar and the other 1/2 of the vegetables into another jar. You can add as many vegetables as you'd like to pack the jar full of vegetables - I only loosely packed them.

Pour the liquid over the vegetables in each jar. Cover and secure the lid, and refrigerate for 24 hours (or for a few days) then enjoy!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 151 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2148mg Carbohydrates: 35g Fiber: 3g Sugar: 30g Protein: 1g
© Sweetphi
These are the easiest quick item to make to add a quick hit of Asian flavor to your meal. Quick pickled Asian vegetables!

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Filed Under: Appetizers/Sides, Blog Posts, Gluten-Free, Healthy, Recipes, Summer Favorites Tagged With: Asian pickled vegetables recipe, quick pickle recipe, quick pickled Asian vegetables recipe, Quick pickled vegetables recipe

Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

Reader Interactions

Comments

  1. jess larson | plays well with butter says

    June 6, 2017 at 10:15 am

    these are so pretty! i’ve always been intimidated by pickles, but these just look so dang quick & easy. can’t wait to give em a try! xx

    Reply
    • Sweetphi says

      June 8, 2017 at 8:14 am

      Thank you so much, I’m the same way, pickling is intimidating, but quick pickling…sign me up!!!

      Reply
  2. Sues says

    June 6, 2017 at 2:02 pm

    I love this!! These little jars are so beautiful and I can imagine the veggies come in super handy. Yum!

    Reply
    • Sweetphi says

      June 8, 2017 at 8:14 am

      The veggies go so well on so many things – sandwiches, rice bowls, by themselves…I’m totally obsessed with them lol

      Reply
  3. Jess says

    June 7, 2017 at 4:12 am

    I love these for a quick and delicious snack!

    Reply
    • Sweetphi says

      June 8, 2017 at 8:15 am

      These definitely make for one delicious snack – I’ve been making them nonstop lately, they’re just so good!!

      Reply
  4. Florence says

    June 10, 2017 at 2:32 pm

    Can I omit the salt or lower it since I am overly sensitive to salt except a little from seaweed since I have high blood pressure?

    Reply
    • Sweetphi says

      June 11, 2017 at 7:19 am

      Yes of course, lower it to a level you’re comfortable with 🙂

      Reply
  5. Little Cooking Tips says

    June 13, 2017 at 4:33 am

    Loved them! They must be awesome in sauces with yogurt and/or mayo! We love pickle sauces with burgers as well ourselves, so this is definitely a must-try! The process is super easy after all:)
    Thanx so much Phi!
    xoxoxo

    Reply
    • Sweetphi says

      June 16, 2017 at 6:28 pm

      I love pickled veggies with burgers, it’s such a great contrast of flavors, isn’t it? I think you’d love these -I personally have 3 jars all ready to go in my fridge for this weekend! They also go really well as an addition to cheese plates.

      Reply
  6. Donna says

    October 11, 2017 at 10:08 am

    Do you seed the jalapenos?

    Reply
    • Sweetphi says

      October 11, 2017 at 12:52 pm

      I do not because I like the extra spice they provide, but if you like things less spicy they can be removed 🙂

      Reply
  7. Meg Rayner says

    May 9, 2018 at 1:54 am

    Thank you!!!! I’ve just popped a big jar in the fridge.

    Reply
    • Sweetphi says

      May 9, 2018 at 8:36 am

      I bet you’re going to love it!! I’d love to hear if you love them as much as I do after having them (I just put another batch in the fridge this past weekend!)

      Reply
  8. Stacey says

    June 15, 2018 at 9:57 am

    My mom usually dry the radishes for several days before making pickled radish. That way, they taste more crunchy!

    Reply
    • Sweetphi says

      June 18, 2018 at 11:41 am

      Oh I love that, I bet they’re super delicious!

      Reply
  9. Lisa Mirabal says

    August 4, 2018 at 11:44 pm

    Hi! How long are the picked vegetables good for and do they need to be kept in the refrigerator?
    Thx!

    Reply
    • Sweetphi says

      August 6, 2018 at 8:38 am

      These keep in the refrigerator for two months (probably longer, they’ve just never lasted that long in my house). I have never tried canning, but if you know how, I’m sure these would be fine!

      Reply
  10. Elise says

    September 13, 2018 at 12:08 pm

    I wish I’d realized how small the jars in this recipe were! I cut up 2 qt mason jars filled with 2 md-lg carrots, 1 sm daikon, 1 jalapeño & 1/2 a small red onion. The quantity of liquid in the pot seemed too little, so I did 1.5x those ingredients. It still only filled one of my jars! I guess I’ll use the veggies from the other one for something else? Waiting 24 hours to taste is hard…

    Reply
    • Sweetphi says

      September 14, 2018 at 9:19 am

      Yes, this recipe is for smaller jars, sorry that wasn’t clearer! Waiting is so hard because they’re so delicious. I usually make a double batch to always have on hand because we eat these so frequently. Hope you love them.

      Reply
  11. Quinn says

    January 15, 2019 at 3:48 pm

    I like a little more spice to my pickled veggies, would it be too much if I used habanero peppers???

    Reply
    • Sweetphi says

      January 27, 2019 at 5:37 pm

      You could definitely use habanero peppers if you like the heat

      Reply

Trackbacks

  1. Asian Ground Turkey and Rice Bowls Recipe - Sweetphi says:
    August 8, 2017 at 5:44 am

    […] but I really didn’t want to wait that long, so I opened the fridge and saw I had some quick pickled Asian vegetables and some ground turkey (as I said when I shared these turkey burgers, I rarely buy ground beef, […]

    Reply
  2. Asian Ground Turkey and Rice Bowls Recipe - Sweetphi says:
    May 14, 2018 at 6:45 am

    […] had the quick Asian pickled vegetables in the fridge. You could use unpickled, regular raw vegetables, or you could whip up a batch of […]

    Reply
  3. Instant Pot Asian Shredded Beef Bowls - Sweetphi says:
    January 7, 2019 at 2:34 pm

    […] pickled cucumbers, or when I make these Asian ground turkey bowls, I always serve them with these quick pickled Asian vegetables (I always keep a jar of these in my fridge, they build more flavor the longer they sit in the […]

    Reply
  4. Chicken Meatball Banh Mi Sandwiches - Sweetphi says:
    August 9, 2019 at 8:44 pm

    […] Banh Mi is a Vietnamese sandwich that is traditionally layered with pork, pickled vegetables (especially important for a textural crunch), jalapeno, cilantro, mint, pate and mayo and topped […]

    Reply

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