When the weather is warm, we try to avoid turning on the oven at all costs. These quick pickled veggies are the perfect answer for adding flavor to your meals but not adding heat to your kitchen. Therefore, there is a jar of these pickled vegetables in our fridge at all times during the summer months.
After first having had these on a Vietnamese Banh Mi sandwich, we found that they are very simple to make and can be used in countless ways. We rarely adhere to a strict recipe and will change out vegetables to pickle as they become available. For this recipe, we stuck to the classics- carrots, cucumber, daikon, onions, and jalapenos.
The flavor and brightness of these pickled vegetables is the main reason we love them so much, but their shelf-life and the versatility is what makes them a true kitchen staple. We hope you try your hand at making these quick pickled vegetables and make them your own.
- 2 Medium Daikon (Peeled and Julienned)
- 3 Medium Carrots (Peeled and Julienned)
- 3 Persian Cucumbers (Julienned)
- 4 Jalapenos (Deseeded and Julienned)
- 1 Medium Red Onion (Peeled and Sliced Thin, Optional)
- 2 Thai Chilis (Destemmed and Crushed, Optional)
- 1 Tbsp Salt
- ¼ Cup Turbinado Sugar (or sugar of your choice)
- ½ Cup Rice Wine Vinegar
- ½ Cup Water
- Wash and prepare all fresh produce.
- In a large bowl combine all of the vegetables. Sprinkle the salt onto the vegetables and toss to incorporate. Allow to sit for 15 minutes to wilt.
- Meanwhile in another bowl stir together the sugar water and vinegar. Stir until the sugar has dissolved.
- Once the vegetables have finished wilting, Squeeze out any excess water.
- Fill Ball jars with the wilted vegetables. After stuffing the vegetables into each jar, pour the liquid into the jars filling completely.
- Close each jar and chill for at least 3 hours. Vegetables will keep in the fridge for up to a month, as long as they are submerged under the liquid.
- Serve as a side or as a sandwich topping.
- Enjoy.
