This refreshing vegetable recipe features crisp julienned daikon radish, carrots, and cucumber paired with spicy jalapeño rounds and bright cilantro, all bathed in a sweet-tangy vinegar brine. It's a quick, no-fuss take on traditional pickled vegetables, with a punchy flavor and no hot brine.
Quick pickling is one of my absolute favorite ways to transform simple, fresh veggies into something that makes any dish feel more exciting. The best part? You don't need any special equipment, a large pot, or a master food preserver certification. You only need a jar, a brine, and a little patience while they chill in the fridge. This is also a wonderful way to use up leftover veggies sitting in your fridge before they go to waste. I especially love using these in my Tempeh Banh Mi, they're literally made for each other! Whether you're meal prepping for the week or looking for a quick way to add some crunch to your next dinner, these quick pickled vegetables are always the answer.
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Ingredients To Make This Quick & Easy Pickled Asian Veggies:
You only need a handful of simple ingredients to make these bright and tangy quick-pickled veggies!
- Daikon Radish: Daikon adds a peppery crunch that softens beautifully in the brine. Look for it at your local Asian grocery store or in the produce section of larger grocery stores.
- Carrots: I recommend julienning regular carrots for the best texture and the most even pickling. They add a gorgeous pop of color and a natural sweetness to balance the acidity of the vinegar brine.
- English Cucumber: English cucumbers have thin skins and fewer seeds, which keeps your quick-pickled veggies extra crisp. They're a great place to start if this is your first time pickling cucumbers.
- Jalapeño: Sliced into rounds, jalapeño adds a gentle heat throughout the brine, similar to my Banh Mi Noodles with Tofu. If you prefer a milder result, remove the seeds before adding, or swap it for red bell pepper.
- Cilantro: Fresh herbs make all the difference here. The chopped cilantro adds a bright, herby note that makes these pickles feel truly fresh.
- Water: Use room temperature water. It helps the brine mix evenly without needing to heat anything.
- White Vinegar: White vinegar creates the classic clean, sharp tang that makes these quick-pickled vegetables so satisfying.
- Sea Salt: I always recommend sea salt or kosher salt over regular table salt for pickling. The flavor is cleaner and more balanced.
- Black Pepper: Just a touch adds subtle warmth to the quick-pickle brine without overpowering the other flavors.
- Coconut Sugar: This is my go-to sweetener for a refined-sugar-free option. It gives a gentle, caramel-like sweetness that rounds out the acidity of the brine beautifully.
See the recipe card for quantities.
How To Make It:
Let me show you how easy it is to make these Quick & Easy Pickled Asian Veggies!
- 1. Prep Your Vegetables: Julienne the daikon radish, carrots, and English cucumber into thin matchstick-sized strips, slice the jalapeño into rounds, and roughly chop the fresh cilantro. Keeping everything in large, uniform pieces ensures even pickling throughout the brine.
- 2. Pack the Jar: Add all of the prepared vegetables - the daikon, carrots, cucumber, jalapeño, and cilantro to a large mason jar or bowl. Pack them in as snugly as you can without squishing them, which would cause them to lose their crunch.
- 3. Make the Quick Pickle Brine: In a small pot, whisk together the water, white vinegar, sea salt, black pepper, and coconut sugar until the salt and sugar are fully dissolved. Add the vegetables and cook for about 5 minutes. Remove from the heat and let rest at room temperature for about 5 minutes.
- 4. Pour and Submerge: Pour the warm pickling liquid into a mason jar, making sure everything is fully submerged. If needed, add some weight to press the veggies down under the brine so every piece gets fully pickled.
- 5. Refrigerate and Rest: Cover the jar and refrigerate for at least 1 hour before serving for quick pickled veggies with a light tang, or let them sit overnight for even more depth of flavor.
- 6. Serve and Enjoy: Serve on sandwiches, rice bowls, tacos (like my Asian Fusion Tofu Tacos), salads, or enjoy as a crunchy side. Store covered in the refrigerator for up to one week.
Top Tips:
- Julienne Consistently: Cutting your fresh veggies into even matchstick shapes is the key to consistent pickling. Pieces that are too thick may not absorb the brine as well, while pieces that are too thin can get soggy quickly.
- Use Mason Jars: Mason jars are ideal for refrigerator pickles because they seal tightly, keep the vegetables fully submerged in the brine, and make it easy to grab a forkful directly from the fridge. A 32-ounce jar fits this recipe perfectly!
- Make It Ahead: These quick-pickled veggies are actually better the next day, making them ideal for meal prep. I'll often make a batch at the start of the week and use them throughout in bowls, wraps, on salads, even on charcuterie boards for a tangy, colorful addition.
- Don't Skip the Cilantro: Fresh herbs are truly what set these apart from store-bought pickles. The cilantro adds a herby brightness that no pickle jar from the grocery store can replicate.
Variations And Substitutions:
- Swap the Vinegar: White vinegar gives the most classic, clean tang, but you can absolutely experiment with different vinegars for varied results. Apple cider vinegar adds a mild fruitiness and a touch more depth. Use it if that's what you have on hand after making my Apple Cider Chai Bread.
- Add More Veggies: This recipe is incredibly flexible. Red bell peppers, green beans, and red onions all work beautifully in this brine. It's a great way to use up whatever you have in your crisper drawer.
- Skip the Cilantro: If cilantro isn't your thing, feel free to leave it out entirely or replace it with sprigs of fresh dill for a more classic pickle flavor. Bay leaves are another great option for a more subtle, earthy note in the brine.
- Adjust the Heat: For more spice, add red pepper flakes directly to the brine or use a serrano pepper in place of a jalapeño. For no heat at all, skip the jalapeño completely. It's still incredibly flavorful without it.
Storage:
- Refrigeration: Store your quick-pickled vegetables in a tightly sealed mason jar or airtight container in the refrigerator for up to 1 week. Make sure the veggies stay fully submerged in the brine throughout storage for the best results.
- Best Flavor: The pickles actually improve with time. After 24 hours in the fridge, the brine fully penetrates the vegetables for a deeper, more developed tang. So if you have the patience to wait, overnight is always worth it!
Equipment Needed:
- Large Mason Jar: For packing and storing your quick-pickled veggies in the refrigerator. A 32-ounce jar works perfectly for this batch.
- Mandoline Slicer or Sharp Knife: For quickly and safely julienning daikon radish, carrots, and cucumber into even matchstick-sized pieces.
- Mixing Bowl or Large Measuring Cup: For whisking together your quick pickle brine before pouring it over the vegetables.
- Whisk: To fully dissolve the salt and coconut sugar in the water and white vinegar before pouring the brine.
Recipe FAQs:
Quick pickling (sometimes called refrigerator pickling) is a method of preserving vegetables using a simple vinegar brine rather than traditional salt fermentation or heat-based canning. The process is fast, veggies are ready in as little as 1 hour, and no special canning knowledge or equipment is needed. Unlike long-term storage pickles, which are processed in a large pot of boiling water, quick-pickled vegetables are stored in the refrigerator and meant to be enjoyed within a week or two. It's truly the most accessible and easy way to get into pickling at home!
Store-bought pickles, like dill pickles or butter pickles, are typically made through a longer fermentation or canning process and can sit on a shelf at room temperature inside a sealed pickle jar. Quick-pickled veggies skip all of that. They use a simple, no-cook brine and go straight into the fridge. The result is something that tastes incredibly fresh and super delicious in a way that store-bought pickles just can't replicate.
More Amazing Vegan Recipes To Pair Pickles Asian Veggies With:
If you try this Quick & Easy Pickled Asian Veggies Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Quick & Easy Pickled Asian Veggies
Equipment
Ingredients
- 1 cup daikon radish julienned
- 1 cup carrots julienned
- 1 English cucumber julienned
- 1 jalapeño sliced
- ⅓ cup cilantro chopped
- 1 ¼ cups water
- 1 cup white vinegar
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons coconut sugar
Instructions
- In a large saucepan, combine the water, white vinegar, sea salt, black pepper, and coconut sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved.
- Add the julienned daikon radish, carrots, cucumber, sliced jalapeño, and chopped cilantro to the simmering brine. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
- Remove the saucepan from the heat and carefully transfer the vegetables and pickling liquid to a large glass jar or heat-safe container.
- Let the mixture cool to room temperature, then cover and refrigerate until chilled, about 1-2 hours. For the best flavor, let the pickled vegetables sit overnight.
- Serve on sandwiches, rice bowls, tacos, salads, or enjoy as a fresh crunchy side. Store in the refrigerator for up to 1 week.
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