Quick Pickled Vegetables

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There’s no boiling water required and it takes less than 5 minutes to prep these quick pickled veggies!! They’re the perfect crunchy vegetable addition to any of your favorite dishes!

Why you’re going to love this pickled veggie recipe:

• They are so freaking flavorful! If you like pickles or sour kraut, you are going to LOVE LOVE LOVE these pickled veggies. The rice vinegar really adds another dimension of flavor and takes everything to the next level. The ingredients are SO simple, but the flavors are complex!
• There’s no boiling required! Most pickled veggie recipes require bringing the water and vinegar mixture to a boil before pouring it over the veggies, but it’s just not necessary! Save yourself some time and the extra hassle and just use warm water and the refrigerator to achieve the same effect!
• They will add tons of tangy crunch to all your favorite dishes! Tacos, Banh Mi, Curried Pork Ramen – you name it, it’s only going to taste better with crunchy, quick pickled veggies. If you’re looking for a low calorie way to bump up the flavor of your favorite dishes AND get some more veggies in your diet – quick pickled vegetables are perfect!

How to make pickled vegetables:

Add veggies, garlic, and red pepper flakes to three 16 oz. mason jars. In a large measuring cup, combine warm water, vinegar, sugar, and salt. Stir until sugar and salt have dissolved in the water and vinegar. 

Pour over veggies, filling the mason jars, leaving about a 1/2 inch of space between the water level and the rim of the jar. 

Screw the lids on and refrigerate pickled veggies for at least 8 hours. The pickled veggies will stay good in the fridge for up to three weeks and their flavor just gets better with time!

Best vinegar for pickling:

• I like to use seasoned rice vinegar for this recipe. Which IS different than regular rice vinegar. It has more flavor – hence the “seasoned” description. But you could use pretty much any other vinegar for this recipe – with the exception of balsamic vinegar. Don’t use balsamic as the dark color with leech into your veggies! Although it might still taste great it will be very unappealing to look at 🙂
• Other types of vinegar you could use for pickling include:
  • white wine vinegar
  • red wine vinegar
  • apple cider vinegar
  • rice vinegar (unseasoned)
  • champagne vinegar
  • distilled white vinegar

Tips for making the best pickled veggies:

• Add as much (or as little) red pepper flakes as you’d like. I like a little bit of spice so 1/2 teaspoon is perfect for me. If you like it spicy, feel free to add more. If you’re averse to spice, you can leave it out all together!
• The longer these pickled veggies sit in the fridge, the stronger their flavors will become. 8 hours in the fridge is going to give you a great base of flavor but if you can make these veggies a couple days ahead of time, the flavor is just going to get that much better as it develops over time.
• Feel free to switch up the veggies you’d like to pickle! You can literally pickle any vegetable under the sun! I can’t think of a vegetable that wouldn’t taste absolutely delicious pickled. As long as you keep the ratios about the same and cut all the veggies uniformly you should be able to use this same recipe with great results.

If you loved these quick pickled vegetables, try them with these family favorites:

• Easy Instant Pot Banh Mi
• Grilled Chicken Tacos
• Asian Sheet Pan Salmon
• Simple Curry Pork Ramen
• Easy Pork Dumplings

Quick Pickled Vegetables

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• Author: Kylie Lato
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 3 (16 oz.) jars 1x

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Description

There’s no boiling water required and it takes less than 5 minutes to prep these quick pickled veggies!! They’re the perfect crunchy vegetable addition to any of your favorite dishes!

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Scale 1x2x3x

Ingredients

• 2 cups julienne cut (matchstick) carrots
• 2 cups julienne cut cucumber
• 2 cups julienne cut radish
• 2 cloves smashed garlic
• ½ teaspoon crushed red pepper flakes 
• 1 ½ cups warm water
• 1 ⅓ cups seasoned rice vinegar
• 3 tablespoons granulated sugar
• 1 ½ teaspoons Kosher salt

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Instructions

1. Divide veggies between the three 16 oz. mason jars, packing them firmly but not too tight. 
2. Add garlic and red pepper flakes to the jars.
3. In a large measuring cup, combine warm water, vinegar, sugar and salt. Stir until sugar and salt have dissolved in the water and vinegar. 
4. Pour over veggies, filling the mason jar, leaving about a 1/2 inch of space between the water level and the rim of the jar. 
5. Screw the lids on and refrigerate pickled veggies for at least 8 hours and up to three weeks.

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• Category: Side Dish
• Method: Refrigerator
• Cuisine: Asian

Keywords: refrigerator pickled veggies, best pickled vegetables, Vietnamese pickled vegetables