Quick and Easy Asian Pickled Vegetables (2023)

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This quick pickled vegetables recipe is so easy – no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more. Come learn how simple it is to make these quick and easy Asian pickles.

Quick and Easy Asian Pickled Vegetables (1)

We made this recipe for quick picked vegetables several times over the summer and Madeline especially loves it. So, I’m making this recipe for tonight to serve with dinner alongside some Grilled Asian Pork Tenderloin and rice.

I love that this recipe is SO EASY but it seems like it is a specialty food since it isn’t something that we tend to eat all the time. I love how fresh and colorful it is, and that we usually have some leftovers so I get to enjoy it the next day with lunch!

Quick Pickled Asian Vegetables Ingredients

For the veggies this recipe quick pickled veggie recipe, I used:

  • daikon
  • carrot
  • jalapeno
  • red onion
  • english cucumber

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Quick and Easy Asian Pickled Vegetables (2)

Can I Leave Out the Jalapeno?

Feel free to adapt this according to your taste preferences! To enjoy the flavor of the jalapeno without the heat, simply remove and discard the seeds of the jalapeno before pickling this recipe. Or, if you’d prefer this recipe to be completely mild, simply omit the jalapeno.

What Can I substitute for Daikon?

Daikon is so great because it is like the flavor of a radish, but sized like a large carrot so it is really easy to slice thin using a julienne peeler.

If you can’t find Daikon in your local grocery store, you can always try an Asian Market. If you don’t have one in your area or you need to make a substitute in a pinch, I would just use regular radishes and use a knife to cut them in thin rounds.

Can I Add Other Vegetables?

This recipe is easily adaptable using a variety of vegetables. For vegetables that take a similar amount of time to pickle and don’t need cooking beforehand, I recommend a variety of other peppers. Try banana peppers, bell peppers, or serrano peppers if you’d like. Just make sure then are sliced thin.

Vegetables like cauliflower, beets, or green beans, as are occasionally seen in pickled vegetable recipes, would require blanching before hand.

For the quick pickling brine, you’ll need:

  • Rice Wine Vinegar
  • Water
  • Salt
  • Sugar
Quick and Easy Asian Pickled Vegetables (3)

Can I use Another Type of Vinegar?

What you want when preparing this recipe for pickled vegetables, is a mild flavored and colorless, or nearly colorless vinegar. I personally recommend using Rice Wine Vinegar in this recipe for its mild flavor.

You could probably get away with using Apple Cider Vinegar, White Wine Vinegar, or White Vinegar in a pinch. Of those three substitute options, regular White Vinegar would be the strongest in taste. White Wine Vinegar would be the most color-less and mild in taste.

(Video) Easy and Delicious Vietnamese Pickled Daikon & Carrots

I would definitely steer clear from Red Wine Vinegar, Balsamic Vinegar, or any other strongly flavored vinegar. The flavors of those vinegar varieties would overpower the flavors of the vegetables, and because they are dark in color, the vegetables would not stay their nice, bright colors as they will when using a clear colored vinegar.

How to Make Quick Pickled Vegetables

This recipe is incredibly simple because the vegetables are all sliced thin which eliminates the step of blanching the vegetables before getting started.

Simply prepare all of the vegetables by slicing them. Then, add them to a jar. Make the quick pickling brine by combining those ingredients in a small saucepan and bringing to boil over medium-high heat.

Pour the hot pickling brine over the vegetables in the jar. Cool the mixture to room temperature, then cover and refrigerate for at least 2 hours.

Tools to Make This Pickled Vegetables Recipe

I recommend thinly slicing the vegetables – it eliminates the need to cook the vegetables prior to pickling. A julienne peeler works great for the Daikon, Carrot, and English Cucumber. For the onion and jalapeno, use a sharp knife to make thin slices.

Weck Jarsare some of my favorite jarsfor storing things like these Asian pickled veggies in. I love that they stack well, the lids are glass and can be reused and sterilized, and they have a variety of shapes and sizes.

Tips for Quick Pickling

Here are a few quick tips to get you started with pickling success:

  • This recipe for Asian Pickled Vegetablesmust be stored refrigerated.
  • The veggies will develop a stronger taste the longer they are stored.
  • Taste the brine before adding it to the vegetables. Want it saltier? Or more sweetness? Add a touch more salt or sugar – 1/8 tsp at a time, until desired flavor is reached.
Quick and Easy Asian Pickled Vegetables (4)

How Long Do Quick Pickles Last

For recipes that have not been water bath canned, quick pickles typically last up to 3 weeks when kept refrigerated.

I think they taste best up to 1 week, store refrigerated, because they will continue to get stronger the longer they are stored in the pickling brine.

Always use clean utensils when serving the vegetables from the jar.Using dirty utensils or unwashed hands to remove the vegetables from the jar can potentially introduce contaminants and can shorten the shelf life of the pickled veggies.

Uses for These Asian Pickled Vegetables

This recipe for Asian Pickled Vegetables is so versatile! Here are some fun ways to use it. As always, check out the Recipe Index if you’re looking for something you don’t see here!

Quick and Easy Asian Pickled Vegetables (5)

I use these Pickled Vegetables in my recipe for Bahn Mi Lettuce Wraps, a healthier, low-carb, gluten-free version of the classic Bahn Mi Sandwich Recipe.

Add these Asia pickled vegetables to a salad with chicken or shrimp for a fun Asian salad.

Put them inside rice paper wrappers to make a pickled veggie spring roll. Use this recipe for Vietnamese Summer Rolls as a guide.

(Video) How to Quick-Pickle Veggies – It's Easy AF!

Make an Asian Pork Sandwich (also known as a Bahn Mi). These veggies are classic on this style sandwich.

Use these Asian Pickled Veggies as a topping on these Gluten-Free Black Bean Burgers, then add mayo and sriracha.

Add them as a topping on tacos, like these pressure cooker pork tacos for an Asian take on tacos.

Bake up some Wonton Cups and Make an Asian Wonton Cup Appetizer.

Have you every made pickled vegetables before?

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Quick and Easy Asian Pickled Vegetables (6)

Pickled Vegetables

Yield: serves 8

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 2 hours

(Video) 🥕 Do Chua Recipe & OXO Julienne Peeler Review | Vietnamese Banh Mi Pickled Daikon & Carrots

Total Time: 2 hours 15 minutes

This quick pickled vegetables recipe is so easy – no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more. Come learn how simple it is to make these quick and easy Asian pickles.

Ingredients

For the Vegetables

  • 1/2 cup Jalapeño, sliced thin*
  • 1 cup Daikon, Julienne Sliced
  • 1 cup English Cucumber, Julienne Sliced
  • 1 cup Carrot, Julienne Sliced
  • 1 cup Red Onion, thinly sliced

For the Pickling Brine

  • 1/4 cup Sugar
  • 3/4 cup Water
  • 1 1/4 cup Rice Wine Vinegar
  • 1 teaspoon Kosher Salt

Instructions

Preparing the Vegetables

  1. First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.
  2. Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divded between two jars if necessary. Make sure that the vegetables are packed tightly.

Preparing the Pickling Bring

  1. Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.
  2. Heat the mixture to boiling over medium high heat. Then, remove from heat.

Pickle the Vegetables

  1. Pour the pickling brine over the vegetables.
  2. Cool the mixture to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavor.

Notes

*Feel free to adapt this according to your taste preferences! To enjoy the flavor of the jalapeno without the heat, simply remove and discard the seeds of the jalapeno before pickling this recipe. Or, if you'd prefer this recipe to be completely mild, simply omit the jalapeno.

TIPS FOR QUICK PICKLING

  • This recipe for Asian Pickled Vegetablesmust be stored refrigerated.
  • The veggies will develop a stronger taste the longer they are stored.
  • Taste the brine before adding it to the vegetables. Want it saltier? Or more sweetness? Add a touch more salt or sugar – 1/8 tsp at a time, until desired flavor is reached.

HOW LONG DO QUICK PICKLES LAST

  • For recipes that have not been water bath canned, quick pickles typically last up to 3 weeks when kept refrigerated. I think they taste best up to 1 week, store refrigerated, because they will continue to get stronger the longer they are stored in the pickling brine.
  • Always use clean utensils when serving the vegetables from the jar.Using dirty utensils or unwashed hands to remove the vegetables from the jar can potentially introduce contaminants and can shorten the shelf life of the pickled veggies.

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Nutrition Information

Yield 8Serving Size 1
Amount Per ServingCalories 57Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 281mgCarbohydrates 12gFiber 2gSugar 9gProtein 1g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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(Video) 10 Easy Japanese Pickles (Tsukemono) Recipes for Beginners | Vegan | Authentic Japanese Food

FAQs

What vegetables are good for pickling? ›

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

What are the most popular pickled vegetables? ›

MAIN INGREDIENTS
  • Cabbage.
  • Carrot.
  • Long Beans.
  • Daikon Radish.
  • Turnip.
  • Cucumber.
  • Ginger.
  • Hot Peppers.
9 Nov 2022

Are Chinese pickled vegetables good for you? ›

Pickled foods are packed with good-for-you microorganisms. Some of the beneficial bacteria found in fermented veggies has been linked with improving mental health, helping weight loss, controlling asthma and allergies, and aids absorption of vitamins and minerals!

Can I use rice wine vinegar for pickling? ›

Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

What is the most important ingredient in pickling vegetables? ›

Vinegar is the most important ingredient in quick-pickle recipes. Without an adequate amount, the pickles will not be safe to eat. Use any vinegar with 5% acidity. Select tender vegetables without blemishes or mold .

Which vinegar is best for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of the light-colored vegetables or fruits.

What are the disadvantages of eating pickled vegetables? ›

Pickles are very high in sodium because it's an important part of the brining process. Consuming too much salt in your daily diet can contribute to high blood pressure. Anyone who is on blood pressure medication or looking to reduce their sodium intake should eat pickles in moderation or look for low sodium options.

What is the healthiest pickled food? ›

Cucumbers, a vegetable synonymous with pickling, are full of great vitamins, such as Vitamin K that your body needs for bone health and blood clotting. Kimchi, a traditionally prepared Korean cabbage, is full of riboflavin, folate, Vitamin K, and Vitamin C.

What are the healthiest pickled vegetables? ›

THE BENEFITS OF PICKLED FOODS

For example, pickled cucumbers are a good source of vitamin K, a key micronutrient for blood clotting and bone health, and kimchi (aka Korean-style pickled cabbage) is also a great source of vitamins C and K, folate and riboflavin.

Is pickled stuff good for your gut? ›

Fermented foods like pickles are basically probiotic superfoods, packed full of good bacteria that can support the health of your gastrointestinal microbiome and are good for your gut bacteria.

Does vinegar have to be boiled for pickling? ›

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Do I need to add sugar to pickling vinegar? ›

If pickling things for the long haul, make sure to process your cans safely.) "Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy.

What are the 3 types of pickling solution? ›

There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and approaches to make things like relishes and chutneys.

Why do you soak vegetables in salt water before pickling? ›

The first step in making pickled vegetables is to allow the clean, cut vegetables to soak in salt or a strong saltwater solution for at least 3 hours, or sometimes overnight. As the vegetables swim in salt, some moisture is drawn from the tissues, which helps to preserve crisp texture through the pickling process.

Do you need sugar for pickling? ›

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circumstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

Can you speed up pickling? ›

Once the brine is hot and ready, pour it into your jars—leaving ½ inch of headspace between the liquid and the rim for liquid-induced expansion—and screw on the lids. The heat will soften your veg a little and speed up the pickling process. Let the jars cool to room temperature, then transfer them to the fridge.

What is quick pickling? ›

Quick pickling is the process of immersing food in a spiced vinegar and water solution for immediate or short term consumption. Quick pickles are sometimes called refrigerator pickles, because they're stored in the refrigerator and eaten within weeks, as opposed to canned or fermented pickles which are shelf stable.

Do you have to boil water for pickling? ›

Processing kills spoilage organisms and insures a good seal on the jar. For processing pickles, does the water in the water bath canner have to be at a hard rolling boil? No. To keep the pickles crisp, have the water in the canner at a gentle simmer.

Can I use lemon juice instead of vinegar for pickling? ›

Pickling involves steeping foods in an acidic liquid, usually vinegar. This gives the pickled foods a distinctive flavor and helps to preserve them. If you don't like the flavor of vinegar or simply have an abundance of lemons, you can use lemon juice instead of vinegar for your pickling projects.

Do you use white or apple cider vinegar for pickles? ›

Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. Any vinegar should be at least five percent acetic acid.

Is apple cider vinegar better for pickling? ›

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

How do pickles affect the brain? ›

Recent research from Virginia's College of William and Mary and the University of Maryland shows that eating fermented food—such as yogurt, sauerkraut, pickles, and kimchi—markedly reduces social anxiety.

What are the best pickles for weight loss? ›

According to Dr. Shikha Sharma's book 101 Weight Loss Tips, one should choose nimbu or red/green chilli pickles as they contain less oil. Other than this, the calorie content in pickles is quite high too. This is because most of the pickles are prepared in oil and are soaked in it.

Can you eat too many pickled vegetables? ›

High triglyceride levels can be a bad news for your health as they can lead to risk of several health problems. Eating too many pickles every day can also push your digestive system off the track causing abdominal discomfort, pain and flatulence.

What liquid is used for pickling? ›

Pickling liquid: 2 cups vinegar- white vinegar, red wine, rice wine, apple cider (any of these, or a combination) 2 cups water. 2 tablespoons kosher salt.

Why do we add sugar and salt in pickling? ›

The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds. The amount of salt added controls the type and rate of the fermentation. If 2-5% salt is used, the fermentation is carried out by a series of bacteria that produce lactic acid.

What sugar is needed in pickling? ›

You should use no more than 1/4 cup of sugar in your pickling solution. White granulated sugar is most commonly used. Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker. Syrup or honey can poorly affect the taste of your solution.

Are quick pickled vegetables good for you? ›

There are many health benefits of pickling, but the most talked about benefit is the fact that they are probiotic. Because of the fermentation process, they are good sources of bacteria that can help to balance and maintain beneficial gut flora.

Are pickled vegetables good for weight loss? ›

Including pickles in your diet as a healthy snack can help you shed pounds, thanks to their low calorie count. A cup of dill pickles — regular or low sodium — has just 17 calories. Even if you're following a very restricted diet of 1,200 calories per day, that's less than 2 percent of your daily calorie allowance.

Can you eat pickled food everyday? ›

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

Are Japanese pickled vegetables healthy? ›

They provide a variety of colors, flavors, and textures to balance the main dish, and they're also known to provide numerous health benefits such as vitamins, fiber, and probiotic cultures that promote digestive health.

Are pickled vegetables anti inflammatory? ›

Fermented pickles get the green light for being gut-friendly as well as an anti-inflammatory, while non-fermented pickles can help lower blood sugar, thanks to their vinegar content.

How long do pickled vegetables last? ›

The pickled vegetables or fruit will keep for about 5 to 6 months in a jar — always make sure to refrigerate whatever you pickle.

Do quick pickled vegetables have probiotics? ›

The jars of pickles you can buy off the shelf at the supermarket are sometimes pickled using vinegar and not the natural fermentation process using live organisms, which means they don't contain probiotics.

Why do I crave pickles at night? ›

Pickles are high in sodium (salt is added to the brine in order to preserve them—and make them extra tasty, of course). And sodium is an important electrolyte. These minerals help to keep your body hydrated. So when you're craving something salty, it could be because your body is in need of a hydration boost.

What is the ratio of vinegar to water for pickling? ›

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

What can replace vinegar in pickling? ›

White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.

Why do my homemade pickles taste like vinegar? ›

You may have used vinegar that was too strong. Always use vinegar with 5% acidity for fresh preserving. Using a salt substitute in place of Ball® Salt for Pickling & Preserving could be the problem. Salt substitutes contain potassium chloride, which is naturally bitter.

How many times can you reuse vinegar for pickling? ›

To be on the safe side, we wouldn't recommend reusing it more than once, although some say you can safely reuse it 2 or 3 times. Again, watch for changes in the clarity of the brine. BONUS!

Do you need salt for quick pickling? ›

As far as salt, you don't need much since you're adding vinegar, but a good rule of thumb is to use one teaspoon for every two tablespoons of sugar. There are a variety of vinegars to choose from, so be creative.

Why do you heat vinegar before pickling? ›

Some people have found that boiling the vinegar brine helps meld the flavors together and can help speed up the pickling process. If you add the brine into the jar while it's still hot, it can allow the pickling process to take only about an hour instead of about a day.

What are the basic ingredients in pickling? ›

“Master” Pickling Recipe for Quick Pickles or Water Bath Canning
  • 1-½ pounds cucumbers or other veggies.
  • 1-cup vinegar. ...
  • 1-½ tablespoons salt. ...
  • 1 cup water. ...
  • ¼ cup sugar – optional but most recipes include.
  • Optional: 2 teaspoons dill seed or celery seed or spice of your choice such as turmeric.

Is pickling just vinegar? ›

White vinegar and pickling vinegar are the same. Both types of vinegar usually have an acidity of around five percent. Sometimes you may find pickling vinegar that has added flavorings, but the base for all pickling vinegars is white vinegar.

What are the most popular produce used in pickling? ›

Cucumbers, cabbage, and green olives account for the largest volume of vegetables and fruits commercially pickled in Western countries. Capers, garlic, onions, carrots, cauliflower, beans, and other vegetables are also pickled, albeit in lesser quantities.

What veggies can you put in pickle juice? ›

Cucumbers are great, but so are green beans, cauliflower, carrots, radishes, turnips, beets or shredded cabbage. Prepping your veggies depends on the type you're using.

Is there anything you can't pickle? ›

Really, there's very little you can't pickle, as long as the flavors are complemented with that salty, sour taste that pickled foods bear. The heart of pickling lies in the brine, which is a water and salt mixture that works to preserve foods and prevent bacteria growth.

Can you put raw carrots in pickle juice? ›

If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

What is pickle poisoning? ›

Clostridium botulinum in canned and pickled foods may cause botulism, a deadly form of food poisoning. Botulinum spores are present on most fresh food surfaces but only produce deadly toxin in the right environment: moist, low-acid food; temperature between 40° and 120°F; and less than two percent oxygen.

What is the white stuff in my pickle jar? ›

A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. Yeast develops and settles to the bottom of the jar. It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation.

Is quick pickling safe? ›

No sterilizing, no botulism, no problem. The tradeoff for convenience is that they have a significantly shorter shelf life. To stay inside the safety zone, store them in the refrigerator for no more than one month. But you'll eat them all way before that.

Is pickling good for gut? ›

Not only are pickles good for gut bacteria, but the fermentation process unlocks more nutrients by partially digesting the pickle – this allows your body to absorb more nutrition with less physical effort on your part, allowing the gut to get some much-needed rest.

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