Asian Quick Pickled Veggies

Adapted from Canning and Cooking at Home

Slightly sweet (and spicy if add a few hot peppers to the mix), these Asian-style refrigerator pickles are so simple to make! No need to can, just heat and stir together the vinegar, sugar, & salt and pour them over the veggies, then refrigerate. (You don’t even have to heat up the vinegar, but they will pickle faster if you boil the vinegar mixture before pouring over the veggies.) I’m even told that you can reuse the brine … that concept really amazed me. You mean I can keep this jar in the fridge and just add veggies to it for an endless supply of yummy pickles?

As delighted as I am about these pickles, in general I am not a big fan of pickles. In fact, I’ve spent most of my life avoiding them–and thus, my kids do not like pickles either. But then I have found myself in moments when pickles are just delightful … and I also discovered that I seriously love just about any OTHER veggie that is not a cucumber when it’s pickled.

You see, I seriously love spicy Mexican pickled carrots & onions. My grandmother’s pickled watermelon rinds were my favorite when I was a child. And I thought that spicy Vietnamese pickled veggies sounded delicious too, so I had to make them. I grabbed all sorts of veggies from the fridge: carrots, zucchini, jalapenos, cauliflower, sweet peppers … anything that sounded good in a pickle went into my jar. Of course, you can use cucumber in there too (actually, I did in a later incarnation of these pickles … and I liked them), but don’t limit yourself to cucumbers … it’s more fun to have a colorful jar of various pickled delights.

Asian Quick Pickled Veggies

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 quart jar (or 2 pint jars) 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 cup rice vinegar
• 1 cup water
• 1/3 cup sugar
• 2 teaspoons salt
• 2 – 4 cloves garlic
• Sliced jalapeno (optional)
• Mixed veggies (zucchini, carrot, sweet peppers, cauliflower, etc.)

---

Instructions

1. Put the vinegar, water, sugar, salt, garlic and jalapeno (if using) in a small saucepan and heat over high heat, stirring to dissolve the sugar and salt.
2. Pack mixed veggies tight into a quart jar. Pour the brine mixture over top to fill the jar. Store in the refrigerator. Refill with new veggies when the jar is empty.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Gluten Free Friday, Clever Chicks Bloghop and Let’s Get Real.