Best Pickled Asian Vegetables Recipes

Spicy Vietnamese Quick Pickled Vegetables image

Provided by Soup Loving Nicole

Time 2h

Yield 10

Number Of Ingredients 8

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

Pickled Asian Vegetables image

Provided by foodart

Categories Cantonese

Time 10m

Yield 1 qt

Number Of Ingredients 9

1 head green cabbage, 1/2 inch strips
2 cups carrots, strips
1 cup red pepper, thin strips
1 jalapeno pepper, thin strips
1 cup mixed vegetables, Chinese pickled
1 cup japanese cucumber, slices
1 cup rice vinegar
3/4 cup sugar
1 1/2 teaspoons salt

Steps:

In a saucepan add rice vinegar, sugar and salt bring to a boil. Remove from heat and cool to room temperature.
In a large mixing bowl add all of the ingredients and combine with vinegar mixture together. Place into a plastic container and cover and place into the refrigerator for the next 2 days.

Nutrition Facts : Calories 1042.6, Fat 2.4, SaturatedFat 0.5, Sodium 4079.1, Carbohydrate 252.2, Fiber 38.3, Sugar 201.7, Protein 19.8