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    Home » Recipes » Sides

    Quick Pickled Vegetables

    March 19, 2022 · Published: March 9, 2020 By: Asian Caucasian 28 Comments

    Jump to Recipe·Print Recipe
    pickled vegetables in canning jars and in a glass bowl

    Quick Pickled Vegetables are the perfect, healthy topping for salads, tacos, burgers, and more! Featuring a blend of carrots, cabbage, jalapeños, radish, and red onion, this easy canning recipe has so much flavor!

    pickled veggies in three canning jars on a wooden board

    I've become somewhat obsessed with making pickled veggies recently! It's just so easy! Why I didn't attempt these before is a mystery. It literally takes about 10 minutes to pickle vegetables!

    pickled veggies in three canning jars on a wooden board

    In this recipe, I've used shredded red and white cabbage, shredded carrots, rainbow radishes, sliced jalapeño peppers, and red onions. You can use whatever veggies you have on hand.

    pickled vegetables in a glass bowl with a napkin and fork on the side on top of a wooden board

    The pickling brine only has a few ingredients. I've used a sugar-substitute to keep it low in calories and KETO-friendly.

    Ingredients for pickling brine

    • ¾ cup water
    • ¼ cup sugar or Swerve sugar replacement
    • 1 ¼ cups rice wine vinegar or apple cider vinegar
    • 1 teaspoon salt

    What are these pickled veggies good on?

    I'd say just about everything, but here's a quick list to get you started:

    • Salads
    • Burgers
    • Tacos
    • Poke Bowls
    • Fish
    • Steak
    • Tofu Wraps
    • Sandwiches
    • Veggie Burgers
    • Bahn Mi

    pickled vegetables in a glass bowl with a napkin and fork on the side this recipe

    TIPS & TRICKS

    • Make sure to let your pickling brine cool to room temperature before putting it in the mason jar with the veggies.
    • Use regular radishes if you can't find rainbow radishes.
    • I used several mason jars to accommodate the amount of veggies I had.
    • Make sure to pack the veggies tightly in the mason jar before you move on to another jar.
    • Leave out the jalapeño peppers if you don't like spicy!
    • Seal the lid very well before placing the jar in the fridge.
    • Make sure to leave it in the fridge for at least two hours before serving.

    Want more recipes like this?

    If you liked this recipe, you’re going to want these recipes too:

    • Easy Pickled Red Onions
    • Asian Slaw with Nuoc Cham Dressing
    • Pan Seared Halibut with Nuoc Cham Slaw
    Print
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    pickled vegetables in a glass bowl with a napkin and fork on the side

    Quick Pickled Vegetables

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Pin Recipe

    These Quick Pickled Vegetables are irresistibly tangy and crisp! They’re the perfect topping for sandwiches, burgers, salads, tacos, and so much more!

    • Total Time: 10 min
    • Yield: 1.5 pints 1x

    Ingredients

    Units Scale
    • 1 cup red cabbage, sliced
    • 1 cup white cabbage, sliced
    • 1 cup shredded carrots
    • 1 cup red onions, thinly sliced
    • 2 jalapeños, seeded and sliced
    • 5-6 radishes, halved and sliced
    • ¼ cup fresh cilantro, chopped

    For the pickling brine:

    • ¾ cup water
    • ¼ cup sugar, or Swerve sugar replacement
    • 1 ¼ cups rice wine vinegar or apple cider vinegar
    • 1 teaspoon salt

    Instructions

    1. Toss the sliced vegetables together in a medium bowl. Divide the vegetables evenly into mason jars. Set aside.
    2. In a small sauce pan, heat the water, sugar, vinegar (or apple cider vinegar) and salt over medium heat until sugar has dissolved, about 3 minutes. Remove from heat and let cool to room temperature.
    3. Once cooled, pour the brine liquid over vegetables. Cover lids and refrigerate for up to 2 weeks.

    Notes

    • Make sure to let your pickling brine cool to room temperature before putting it in the mason jar with the veggies.
    • Use regular radishes if you can't find rainbow radishes.
    • I used several mason jars to accommodate the amount of veggies I had.
    • Make sure to pack the veggies tightly in the mason jar before you move on to another jar.
    • Leave out the jalapeño peppers if you don't like spicy!
    • Seal the lid very well before placing the jar in the fridge.
    • Make sure to leave it in the fridge for at least two hours before serving.
    • Author: Asian Caucasian
    • Prep Time: 7 min
    • Cook Time: 3 min
    • Category: Sides
    • Method: Stove top
    • Cuisine: American
    • Diet: Gluten Free

    Nutrition

    • Serving Size:
    • Calories: 111
    • Sugar: 17.9 g
    • Sodium: 623.5 mg
    • Fat: 0.2 g
    • Carbohydrates: 24 g
    • Protein: 1.7 g
    • Cholesterol: 0 mg

    Keywords: pickled vegetables, quick pickled vegetables recipe, pickled cabbage, pickling

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Carmen Van Ameringen

      April 15, 2022 at 8:29 pm

      Hi, what’s the actual serving size? Maybe I looked past it, but I didn’t see it. ><

      Reply
      • Asian Caucasian

        April 18, 2022 at 8:13 am

        Hi Carmen! This recipe makes 1 1/2 pints of pickled veggies. Should be enough for a side dish or for toppings on your favorite dishes (like burgers) for 4-6 people. Hope this helps!

        Reply
    2. MrsPeel

      March 09, 2022 at 9:39 am

      is tempting because of the ease...but I have couple of questions: do I understand right, number 3 in the instructions says refrigerate up to 2 weeks? Does that mean the used by date? It ll be my first time, but I remember my grandma made them and it could be store outside the fridge for many many months? Also, do you sterilise the jars? As I say, the recipe sounds marvellous, just want to make sure is what we want 🙂

      Reply
      • Asian Caucasian

        March 09, 2022 at 11:12 am

        Hey there! Great questions! To clarify, I would use up the pickled veggies within two weeks of storing in the fridge. Also, I put my canning jars in the dishwasher for cleaning. This is a super easy recipe, but feel free to add whatever veggies you have on hand.😍

        Reply
    3. Sharon B

      February 13, 2022 at 6:27 pm

      I used the amount of cabbage, carrots etc and brine. Is the brine supposed to cover all the veggies in both jars because the brine only goes up about 1/3 of the way in each jar?

      Reply
      • Asian Caucasian

        February 14, 2022 at 10:37 am

        I push the veggies down into the jar. The liquid will shrink the veggies overnight. If they're still not covered up by then, add a little more vinegar in the jar.👍

        Reply
    4. Carol Bush

      July 07, 2020 at 10:28 am

      OMG! This was the easiest recipe! I've never pickled anything before and these pickled veggies were the best! I'm using these on top of everything! YAY!

      ★★★★★

      Reply
      • Asian Caucasian

        July 07, 2020 at 10:29 am

        So glad to hear that, Carol! I know what you mean. I had never pickled anything either until a few years ago. Can't get enough now!

        Reply
    5. Alexis

      March 19, 2020 at 10:21 am

      My husband was just saying how he wanted to learn how to make pickled vegetables, so thank you for this recipe. We look forward to trying it.

      ★★★★★

      Reply
      • Asian Caucasian

        March 20, 2020 at 8:33 am

        So good, especially now because the pickled veggies will last quite a while in the fridge!

        Reply
    6. Ramona

      March 18, 2020 at 11:54 am

      I love making pickles at home - myself and my daughter are such pickle heads. We can have pickles with almost anything;-). I really need to try this 😋

      ★★★★★

      Reply
      • Asian Caucasian

        March 18, 2020 at 1:23 pm

        Yes! Pickling is just so easy! I am always experimenting with pickling veggies!

        Reply
    7. Kacey Perez

      March 17, 2020 at 12:22 pm

      I love quick pickling vegetables! Always curious to see what ingredients other cooks use to pickle and I can't wait to try your version!

      ★★★★★

      Reply
      • Asian Caucasian

        March 18, 2020 at 1:22 pm

        I pickle so many different veggies. It's just so darn easy!

        Reply
    8. Jenni LeBaron

      March 15, 2020 at 9:05 pm

      Yum! I can imagine these quick pickled vegetables making everything from tacos to grain bowls so much more delicious! The blend of veggies you used in this look spot of for going with so many dishes!

      ★★★★★

      Reply
      • Asian Caucasian

        March 16, 2020 at 8:15 am

        Thank you, Jenni! I literally use these pickled veggies on top of everything, but mostly I mix it in salads.

        Reply
    9. Sondra Barker

      March 13, 2020 at 5:43 pm

      This looks so good and would be great to use in different dishes, thanks for the recipe!

      Reply
      • Asian Caucasian

        March 14, 2020 at 9:14 am

        It really is terrific with so many dishes! I use it on everything!

        Reply
    10. Amy Liu Dong

      March 13, 2020 at 12:10 pm

      This pickled veggies look so delicious and I am happy because making this is so easy, thanks for sharing this with us.

      ★★★★★

      Reply
      • Asian Caucasian

        March 14, 2020 at 9:14 am

        You're so welcome, Amy! This is an easy one!

        Reply
    11. Jacqui DeBono

      March 12, 2020 at 1:22 pm

      This recipe is perfect for all of the vegetables I will get out of the garden this summer, and I am growing daikon radish for the first time, which will be excellent in this!

      ★★★★★

      Reply
      • Asian Caucasian

        March 13, 2020 at 10:23 am

        I will have to pickle some daikon radish next time!

        Reply
    12. Stine Mari

      March 11, 2020 at 7:29 am

      This looks amazing! Pickled vegetables are so full in flavor and they are so versatile too. Love the color from the red cabbage and radish.

      ★★★★★

      Reply
      • Asian Caucasian

        March 11, 2020 at 10:19 am

        Thank you, Stine! I also love how long they last in the fridge. I'm still using this on everything!

        Reply
    13. Colleen

      March 09, 2020 at 3:05 pm

      This recipe is so easy and it's delicious on so many dishes. We've been using it on everything. Thanks for the recipe!

      ★★★★★

      Reply
      • Asian Caucasian

        March 09, 2020 at 4:22 pm

        Right? I put these pickled veggies on everything! I just used up the veggies I had in my fridge. So easy!

        Reply
    14. Beth Marish

      March 09, 2020 at 9:18 am

      I have never tried to pickle veggies before but I am on it now! Can’t wait to use this recipe!

      ★★★★★

      Reply
      • Asian Caucasian

        March 09, 2020 at 9:24 am

        You won't believe how easy it is to pickle veggies! You can use whatever veggies you have on hand!

        Reply

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