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Quick Pickled Vegetables

Quick pickled vegetables, also known as refrigerator pickled vegetables, are a simple and versatile way to preserve fresh produce. This method involves covering fresh veggies in a brine solution made of vinegar, water, salt, and sugar, then storing them in the fridge. The process allows the flavors to infuse over time, resulting in tangy, crisp, slightly sweet, pickled vegetables that can be enjoyed as snacks or added to various dishes like salads, sandwiches, snack boards, and stir-fries.
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No boiling required for these crispy, flavorful Quick Pickled Vegetables. A simple way to elevate and preserve vegetables. It’s quick, easy and packs a punch for flavor. It’s the quintessential summer side dish that is perfect to top burgers, sandwiches, hot dogs, salads and so much more!  

Quick pickled vegetables, also known as refrigerator pickled vegetables, are a simple and versatile way to preserve fresh produce. This method involves covering fresh veggies in a brine solution made of vinegar, water, salt, and sugar, then storing them in the fridge. The process allows the flavors to infuse over time, resulting in tangy, crisp, slightly sweet, pickled vegetables that can be enjoyed as snacks or added to various dishes like salads, sandwiches, snack boards, and stir-fries.

Ingredients needed for a simple pickling liquid recipe

  • Rice Vinegar- I like to use unseasoned so I can control the amount of sugar and salt I put into this dish. 

  • Honey- granulated sugar will work too. 

  • Filtered Water

  • Garlic- finely minced. 

  • Salt

  • Vegetables- You can choose whatever you like. My personal favorites are cucumbers, onions, carrots, daikon, radishes, jalapenos, but the options are endless. 

How to quick pickle

  1. Dice vegetables to desired size.

  2. Fill glass jar with vegetables leaving about 1-2 inches of space from the top. 

  3. Pour your pickling liquid directly into the glass jars filled with vegetables (this does not need to be mixed beforehand) you can pour each ingredient directly into the container. 

  4. Place lid over top and shake vigorously until well mixed. 

  5. Store in the refrigerator for a minimum of 2 hours before using. These refrigerator pickled vegetables can be stored in the fridge for up to 4 weeks. 

How to store quick pickled vegetables

Quick pickled vegetables that are not water bathed can be stored two to four weeks in the refrigerator.

Note: Always use fresh clean utensils when removing pickled vegetables from the container to avoid contamination or introducing bacteria. 

FAQs for Quick Pickling

  • Dice your Vegetables small- The smaller you dice your vegetables the faster they will pickle and absorb the bold pickling liquid. 

  • Do I need to Boil the pickling liquid? No that is not necessary. I like crisp pickled veggies and this recipe delivers a nice crisp veggie with lots of flavor. The key is to dice the vegetables small and allow to pickle in the fridge for a few hours before serving. 

  • What can you put pickled veggies on? Pickled vegetables are a popular Vietnamese culture and one of my favorite uses is on top of sandwiches like Bahn mi, but you can top them on top of steaks, hot dogs, salads and burgers. Really the options are endless.  

  • Best Vegetables for pickling- Radishes, daikon, onion, jalapenos, cucumbers and carrots are some of my favorite vegetables to pickle because they hold up their crunch really well, but truthfully just about any vegetable can be pickled. 

  • Will these preserve for long term storage? – No, this method is for quick pickling only and stored in the refrigerator for up to 4 weeks. 

What Can I use these quick pickled vegetables for?

Snacks- Great for snacking. 

Condiments-Spice up your sandwiches with a zesty crunch, they go great on steak sandwiches or my personal favorite Bahn mi sandwiches. Hot dogs, hamburgers, or tacos too! 

Salads- Great for salad toppings. These quick pickled vegetables are on my favorite Vietnamese Chicken Salad recipe which uses these refrigerator pickled vegetables. 

Cocktails- Try some of these pickled vegetables in a bloody marry!

Charcuterie board- Try some pickled vegetables alongside nuts, hummus, meats and cheeses. 

Recipes that marry well with pickled veggies.

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Pickled Vegetables

Jennifer Hall
No boiling required for these crispy, flavorful pickled vegetables. A simple way to elevate vegetables. It's quick, easy and packs a punch for flavor. It's the quintessential summer side dish that is perfect to top burgers, sandwiches, hot dogs, salads and so much more!  
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Prep Time 15 minutes
Cook Time 0 minutes
Refrigeration 2 hours
Course Side Dish
Cuisine vietnamese
Servings 32 oz

Equipment

  • 1 32 oz glass jar with lid or two 16oz jars with lids.

Ingredients
  

  • 1 cup carrots julienned
  • 1 cup Cucumbers sliced
  • 1 Medium Onion white sliced thinly
  • 1-2 Jalapeno sliced
  • 1 cup Rice vinegar
  • 1 cup Water filtered
  • 2 tbsp Honey
  • 1 tbsp Garlic minced About 3-4 cloves
  • 1/2 tsp Salt

Instructions
 

  • Add all ingredients into a mason jar with lid and refrigerate for a minimum of 2 hours.
  • Can be stored in the refrigerator for 2-4 weeks.
Keyword asian, canning, pickled, sides, veggies
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Jennifer Hall

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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