Quick Pickled Vegetables

Quick pickled vegetables are used as a palate cleanser. They are great on sandwiches, tapas trays, and appetizers. This is a great recipe to have on hand as a refreshing accompaniment to our weeknight dinners.

 

We like them as a refreshing accompaniment to our weeknight dinners.

A jar of pickled vegetables on a dinner table

Here we’ve packed some onto a Pork Belly Bun (Bao) — a Taiwanese street food. The steamed bun is made of Lotus Leaf flour which sounds exotic but doesn’t pack any strange flavors like you may think and is a good gluten-free option — though that’s not why we chose it.

The quick-pickled vegetables are used in this sandwich to cut through the richness of the pork belly. So these vegetables pair very well with many sandwiches and as a side dish or between courses.

A close up image of an asian pork belly bao with pickled vegetables.

Another example is this Banh Mi slider. We used a different quick pickle mix here specific to the Vietnamese Banh Mi Sliders recipe that has radishes.

Beware though that radishes contain sulfur compounds and can be a bit smelly when pickled. The odor dissipates once you open the container and the sulfur doesn’t give any flavor to the pickles at all.

Just a note to be aware of if you plan to use radishes in your Quick Pickled Vegetable mix.

An image of banh mi sliders with pickled vegetables

believe it or not, the topic of quick pickled vegetables comes up a lot, especially in making Asian foods as a palate cleanser, sandwiches and tapas type appetizers. It's a good recipe to have and we find ourselves pickling this every week or so. We like them as a refreshing accompaniment to our weeknight dinners.

Quick Pickled Vegetables

Ronda Eagle | Kitchen Dreaming
Quick Pickled vegetables is a good recipe to have and we find ourselves pickling this every week or so. We like them as a refreshing accompaniment to our weeknight dinners.
5 from 2 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Asian
Servings 4 servings
Calories 174 kcal

Ingredients
  

  • 1 English cucumber , washed and peeled
  • 1 carrot , washed and peeled
  • radishes , trimmed and sliced thinly [See Note 1]

For the Pickling Liquid

  • 1 cup rice vinegar
  • 1 cup water
  • 3/4 cup granulated sugar
  • 1 tsp salt

Instructions
 

  • Thinly slice the cucumber and carrot into rounds. I use my food processor for this but it can be done with a sharp knife, as well.
  • Pack the vegetables into a jar or storage container with a lid.
  • Mix together the pickling liquid and pour over the top of the vegetables.
  • Marinate for at least 1 hour before serving.
  • Cover and refrigerate left overs up to two weeks.

Notes

  1. Beware though that radishes contain sulfur compounds and can be a bit smelly when pickled. The odor dissipates once you open the container and the sulfur doesn't contribute any flavor to the pickles at all. Just a note to be aware of if you plan to use radishes in your Quick Pickled Vegetable mix.

Nutrition

Calories: 174kcalCarbohydrates: 42gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 598mgPotassium: 159mgFiber: 1gSugar: 39gVitamin A: 2626IUVitamin C: 3mgVitamin E: 1mgVitamin K: 14µgCalcium: 21mgFolate: 8µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

11 thoughts on “Quick Pickled Vegetables”

  1. I seriously love your blog.. Pleasant colors & theme.

    Did you develop this site yourself? Please reply back as I’m looking to create my own site and want to learn where
    you got this from or what the theme is called. Cheers!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.