Quick & Easy Pickled Asian Veggies
These Quick & Easy Pickled Asian Veggies are a bright, tangy side made with crisp, fresh veggies and a simple, quick pickle brine. They're crunchy, delicious, and ready in as little as one hour, making them perfect to add a burst of flavor to sandwiches, rice bowls, tacos, and more—Vegan, dairy-free, gluten-free, refined-sugar-free, nut-free, Paleo-friendly, made only with wholesome plant-based ingredients, and perfect for anyone looking for a simple recipe to elevate everyday meals.
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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