Quick Pickled Vegetables are a super simple and easy way to amp up the flavor of almost any veggie! Are you looking to bump up the flavors of your burgers, tacos, or even a salad? This recipe will add flavor to any dish. And this is especially true if you are cooking an Asian-style dish!
Many recipes whether they are Japanese, Chinese, or Vietnamese call for some sort of pickled vegetables. This recipe is quick, and the veggies can be stored in your refrigerator for up to 3 weeks. You can try them with all your BBQ’d dishes and see which you love the best.
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What goes into Quick pickled vegetables?
You can get a little creative with your quick-pickled vegetables. I mean you have the option to use a fairly large variety of different veggies. Because my recipe is a little more Asian focused I chose to use certain vegetables. But based upon your tastes and what you are using the pickled veggies for the ingredients list could definitely be changed up a little bit.
- Rice wine vinegar
- Warm water
- Carrots, julienned
- Red Onion, thinly sliced
- Jalapenos, thinly sliced (optional)
How to make Quick Pickled Vegetables
Start by making the brine. Add the rice wine vinegar, warm water, sugar, and salt to a medium glass bowl. Make sure you use warm water. This allows the sugar and salt to dissolve into the liquid more easily. Whisk until the sugar and salt are completely dissolved and set aside.
Wash and peel the carrots. cut into thin julienned pieces. Peel the red onion, cut it in half, and thinly slice the onion into 1/2 moons. Wash and thinly slice the jalapenos. I like to include the jalapenos, they add some kick to the end product.
You can omit them if you like. Or if you don’t want too much heat you can remove the seed and ribs from the jalapeno rings. They will add a nice pop of color but without the seeds and ribs, there will be very little spiciness in your pickled veggies.
Once you have all your veggies chopped add them to the vinegar brine and stir to combine. If you have too many vegetables and they are not completely submerged in the brine add a little more water. Make sure that you don’t add too much, just enough to cover them. The veggies need to be fully immersed in the liquid.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This time soaking allows the vinegar brine to flavor the veggies.
You can serve them right away or store them in a covered glass jar, with the pickling juices for up to 3 weeks in your refrigerator. Keep in mind that if you do store them in the fridge for a couple of weeks the vegetables will soften the longer they sit. But the flavor will certainly be enhanced!
Can I pickle other vegetables too?
Yes, absolutely! You can use this same quick pickling technique to pickle just about any firm vegetable in exactly the same manner. From radishes to cucumbers, from cauliflower to green beans, bell peppers, and even turnips!
You can pickle just about any of the vegetables that you grow in your garden or find at the farmers’ market. This time of year is perfect for enjoying all the fresh bounty of veggies available!
What do I do with pickled vegetables?
These pickled veggies are fantastic on so many things. They are perfect for toppings on burgers or deli-style sandwiches. Often time when we are entertaining we will prepare a charcuterie board as an appetizer for our guests. Pickle vegetables pair perfectly with cured meats and cheese.
Next time you are planning to fire up the grill either with burgers, steaks or a roast think about preparing some pickled vegetables. Trust me you, your family, and your guest will love the lively tangy taste these great veggies add to just about every dish!
Pin it HERE!!
Pin it HERE!!
- 1/2 cup rice wine vinegar
- 1/2 cup warm water
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups julienned carrot, about 2 large carrots
- 1/2 medium-large red onion, thinly sliced
- 2 small jalapenos, thinly sliced (with seeds if you want a kick)
- Add the vinegar, water, sugar, and salt to a medium bowl and whisk until the sugar and salt are dissolved.
- Add the carrot, onion, and jalapenos, and stir to combine. If the vegetables aren’t fully immersed in liquid, add enough cool water to just barely cover them.
- Cover the bowl and refrigerate at least 2 hours before serving.
Store in a covered glass jar (with their pickling juices) in the fridge for up to 3 weeks. Note that the vegetables will soften the longer they sit.
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Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 130mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.