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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


  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

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

  1. Thinly slice the cucumber and carrot into rounds. I use my food processor (affiliate link) for this but it can be done with a sharp knife, as well.
  2. Pack the vegetables into a jar or storage container with a lid.
  3. Mix together the pickling liquid and pour over the top of the vegetables.
  4. Marinate for at least 1 hour before serving.
  5. 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.
  • Category: side dish
  • Method: refrigerator
  • Cuisine: Asian

Keywords: pickled vegetables, recipe, how to make, prepare, homemade, from scratch, asian, canning, easy,

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