Quick Chinese Pickled Vegetables
Crunchy, tangy refrigerator pickles ready in 30 minutes. Carrot, daikon, and cucumber in a sweet-tart rice vinegar brine.
🕐 Prep 15m🔥 Cook 0m🍽️ Serves 8🌶️ Side Dish● easy⚡ 40 kcal
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Ingredients
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2 mediumCarrotjulienned
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8 ozDaikon radishjulienned; sub: red radish
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½English cucumberjulienned
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½ cupRice vinegarsub: white wine vinegar
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2 tbspSugar
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1 tspSalt
Method
1
Salt Vegetables
Toss vegetables with salt. Let sit 15 min. Drain the released water.
2
Make Brine
Whisk vinegar, sugar, and ¼ cup water until sugar dissolves.
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3
Pickle
Pour brine over vegetables. Refrigerate 15 min minimum. Best after 24 hours.
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Rate This Recipe
4.1 ★ from 87 cooks
Nutrition Per Serving
Calories40 kcal
Protein1g
Carbs8g
Fat0g
Sodium320mg
Fiber2g
💡 Pro Tips
💡 Daikon radish is increasingly available at mainstream supermarkets.
💡 These pickles keep 2 weeks in the fridge — flavor improves after 24 hours.
💡 Use a mandoline for uniform slices.
🔬 Diet Adaptations
Low-SodiumReduce salt to ½ tsp. Use coconut aminos.
Sugar-FreeReplace sugar with monk fruit sweetener.
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