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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

Print Recipe
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.
Course Side Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 174
Author Ronda Eagle | Kitchen Dreaming

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.