Introduction
Are you tired of veggies going limp in the fridge before you can use them? You’re not alone—studies show that over 30% of fresh produce ends up wasted in most households. But what if there were a way to preserve your CSA vegetables while adding zing, crunch, and gut health benefits—all in just 10 minutes? Enter: quick pickled vegetables.
This easy and flavorful quick pickled vegetables recipe not only reduces food waste but also adds a refreshing twist to your favorite meals. Whether you’re prepping for a pork banh mi burger, a Bun Cha dinner, or a simple crudite spread, these vibrant quick pickled vegetables will instantly elevate your dishes. Let’s dive in!
Ingredients List
Here’s what you’ll need for the perfect batch of quick pickled vegetables. These ingredients strike the ideal balance between tangy, sweet, and savory, and you likely already have most in your kitchen or local grocery store.
Vegetables:
- 1 cup matchstick carrots
- 1 cup English cucumbers, thinly sliced
- 1 cup green beans, trimmed
- 1/2 red onion, thinly sliced
- 1/2 cup Daikon radish, julienned
- 1 cup shredded red cabbage (optional)
Pickling Liquid:
- 1 cup unseasoned rice wine vinegar
- 1/2 cup apple cider vinegar or celery vinegar
- 1/2 cup water or veggie broth
- 1 tbsp maple syrup
- 1 tbsp kosher salt
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes (optional)
- 2 garlic cloves, smashed
- 1 bay leaf
Tools:
- 2 clean mason jars (Kerr jars are great!)
Optional Add-ins for Custom Flavor:
- Pickling spice, pickled peppercorns, or pickled bamboo shoots
- Fresh herbs (like dill or thyme)
Timing
- Prep Time: 10 minutes
- Pickling Time: 30 minutes minimum (flavor improves over 24 hours)
- Total Time: 40 minutes
This method is 20–30% quicker than traditional pickling recipes, thanks to the quick pickling technique. You’ll have crisp, flavorful quick pickles without waiting days for fermentation. These quick pickled vegetables are a fast solution for busy weeknights.
Step-by-Step Instructions
Step 1: Prep the Vegetables
Wash and slice all veggies into even pieces. For the best texture, aim for thin, uniform cuts. Use matchstick carrots, thin red onion rings, and julienned Daikon radish for that classic Vietnamese Quick Pickled Veggies look.
Step 2: Make the Pickling Liquid
In a saucepan, combine the rice vinegar, apple cider vinegar, water or veggie broth, maple syrup, kosher salt, mustard seeds, garlic cloves, bay leaf, and fennel seeds. Heat until just simmering, then remove from heat.
Step 3: Fill the Mason Jars
Pack the sliced vegetables tightly into the clean mason jars. You can alternate layers for visual appeal. Add any extra flavor boosters like pickled ginger or pickled garlic.
Step 4: Pour the Liquid
Carefully pour the warm pickling liquid over the veggies, making sure everything is fully submerged. Tap the jar to release air bubbles.
Step 5: Seal & Store
Let the jars cool to room temperature before sealing. Store in the refrigerator. Your refrigerator pickles will be ready in 30 minutes but taste best after a few hours. These quick pickled vegetables improve in flavor as they sit.
Nutritional Information (Per Serving)
- Calories: 45
- Carbs: 9g
- Sugars: 5g
- Fiber: 2g
- Sodium: 290mg
- Fat: 0g
- Protein: 1g
- Rich in probiotics (benefits gut health)
Healthier Alternatives for the Recipe
- Swap maple syrup for monk fruit sweetener for a low-glycemic option
- Use veggie broth instead of water for added nutrients
- Try pickled papaya or Asian vegetable blends for regional variety
- Sub celery vinegar or unseasoned rice wine vinegar for more nuanced flavor
Serving Suggestions
- Add to a pork banh mi burger or classic Banh Mi sandwich
- Serve with Khao Soi, grilled tofu, or grilled meats
- Pair with rice bowls, tacos, or noodle dishes
- Offer on a crudite spread at parties
- Use in salads with pickled cucumbers or pickled red onions
Common Mistakes to Avoid
- Overheating the brine: Boiling can mute vinegar flavor and turn veggies mushy.
- Improper slicing: Uneven cuts affect texture and brine penetration.
- Skipping salt: Kosher salt enhances crunch and flavor.
- Reusing brine: Always make fresh pickling liquid.
- Using table vinegar: Always choose unseasoned rice wine vinegar or apple cider vinegar for balance.
Storing Tips for the Recipe
- Store jars in the refrigerator for up to 2 weeks.
- Always use a clean utensil to avoid introducing bacteria.
- Keep veggies fully submerged for best results.
- Prep large batches using the water bath method for extended shelf life.
Conclusion
These Quick Pickled Vegetables are more than just a time-saving recipe—they’re a delicious way to prevent food waste, boost gut health, and enhance everyday meals. Try it today, share your experience in the comments or leave a review, and subscribe for more quick, flavorful recipes your whole family will love!
FAQs
What is the difference between quick pickling and the fermentation process?
Quick pickling uses vinegar-based brine and is ready in hours, while the fermentation process relies on natural bacteria and takes days to weeks.
Can I use this method for pickled ginger or pickled papaya?
Absolutely! Both work well with the same pickling method—just adjust slice thickness.
Where can I find Daikon radish or other Asian vegetables?
Try your local Asian market, Asian specialty market, or large grocery stores.
Are these the same as what I get at Korean restaurants?
Not exactly. Korean pickles often include fermentation, but these quick pickles are inspired by the same bright, tangy flavors.
Can I quick pickle dried shiitake mushrooms?
Yes—just soak them first in hot water to rehydrate before adding to your jars.
How do I serve these for the best results?
Serve with grilled meats, sandwiches, noodle bowls, or as a fresh topping for Khao Soi.
Do I need special jars?
Nope! Any clean, sealable container works, but Kerr jars or classic mason jars look great and preserve freshness well.
Can I reduce the sugar?
Yes. You can cut back on the maple syrup or replace it with a sugar-free alternative without compromising too much on taste.
How do I make Vietnamese-style Đồ chua?
Use equal parts Daikon radish and matchstick carrots, and follow this same brine recipe for authentic Vietnamese Quick Pickled Veggies.
Can I use this recipe to teach kids about fermented foods?
While this is a vinegar-based method, it’s a great intro to pickling. Later, compare it with the fermentation process for a hands-on learning moment!
