Pickled Asian vegetables are one of the easiest foods you can prepare and can be a great addition to sandwiches, lettuce wraps, and many more. Nothing compares to savouring them straight from the refrigerator! Delicious and simple to prepare, you'll find yourself reaching for them repeatedly.
When craving Asian flavours, many encounter recipes featuring kimchi, a salted and fermented vegetable dish that may not suit everyone's taste. Fortunately, pickling vegetables provides a convenient and versatile alternative to effortlessly enhance Asian-inspired dishes.
Ingredients You Need for Quick Pickled Asian Vegetables
In the recipe mentioned in this article, we used the following vegetables to prepare the delicious pickled vegetables. However, you can use other vegetables if you want.
- Water
- Rice wine vinegar
- Sugar
- Salt
- Carrots
- Cucumber
- Red onion
- Jalapeno
How to Make Pickled Asian Vegetables
- Mix water, rice wine vinegar, sugar, and salt in a saucepan. Heat the mixture gently for 3-5 minutes, stirring occasionally until the sugar and salt dissolve entirely, releasing a tantalising aroma. Once dissolved, remove the saucepan from the heat.
- Peel and cut cucumbers, carrots, Jalapeno, and red onion. Make sure they are sliced thinly.
- Divide the prepared vegetables evenly between two jars, ensuring they are packed tightly for maximum flavour and texture. Feel free to add as many vegetables as desired, allowing for a customisable and visually appealing presentation.
- Gently pour the prepared liquid over the vegetables in each jar, ensuring they are fully submerged. Secure the lids tightly and refrigerate the jars for at least 24 hours, or up to a few days, to allow the flavours to meld and intensify. Then, enjoy the crisp and flavorful pickled vegetables whenever you please.
What vegetables can be pickled?
This recipe used carrots, Jalapeno, cucumber, and red onion. But you can always use other vegetables like cauliflower, beets, green beans, bell peppers, banana peppers, or serrano peppers, depending on your choice.
No matter what vegetables you use to make pickled vegetables, make sure they are sliced thin.
How long can I store quick pickled vegetables?
Quick pickles typically retain their best flavour and texture when consumed within one week of preparation, especially if they still need to undergo water bath canning (a method of food preservation for acidic foods). While they can last up to 3 weeks when refrigerated, it's advised to enjoy them sooner to avoid an overly strong pickle taste from prolonged exposure to the brine.
Tips for Quick Pickling
- Refrigerate these Asian Pickled Vegetables for optimal freshness.
- Expect the flavours to intensify with extended refrigeration.
- Adjust the brine's flavour to your liking before pouring it over the vegetables. Add a pinch more salt or sugar, about 1/8 tsp at a time, until you achieve the perfect balance of sweetness and saltiness.
Final Thoughts
Pickled Asian vegetables are highly nutritious and easy to prepare. All you need is your favourite vegetables and vinegar for dressing, and you’re good to go.
This dish can be served solo or paired with other dishes. You don’t need to use the vegetables we mentioned here; you’re more than welcome to experiment with your favourite greens.
If you are in an Asian restaurant, do not forget to look at the menu or ask the waiter if they can offer you some pickled vegetables.
