Quick Pickled Vegetables (No Canning)
These quick pickled vegetables are one of the easiest—and most satisfying—ways to add vibrant color and zingy crunch to just about anything. Adapted from the pork banh mi bowls in my Build-a-Bowl cookbook, they’re ready in minutes and keep well for topping salads, bowls, sandwiches, or serving on the side.
Ingredients
- 4 medium radishes, halved and very thinly sliced
- 1 medium carrot, julienned
- 2 Persian cucumbers (or ½ small English cucumber), very thinly sliced
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- ¾ teaspoon kosher salt
- Pinch red pepper flakes
Instructions
- Place the radishes, carrot and cucumber in a heatproof bowl. Bring the vinegar, sugar, salt and red pepper flakes to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the vegetables and toss to coat. Let sit, stirring occasionally, until slightly softened. Do Ahead: The pickled vegetables can be refrigerated for up to 1 day.
Notes
- Slice thin for fast flavor. Use a sharp knife or mandoline to slice vegetables about ⅛-inch thick. Thinner cuts absorb the brine quickly and stay crisp. Carrots can be julienned or thinly shaved with a vegetable peeler.
- Use a hot brine. Heating the vinegar, sugar, salt, and spices helps dissolve everything evenly and jumpstarts the pickling process. Pour it over the vegetables while hot for best absorption.
- Let the veggies bend—but not break. You’ll know they’re ready when they start to look slightly translucent and flexible, but still have some bite. They shouldn’t be mushy.
- Double the batch for later. These pickles go fast! You can easily double or triple the recipe. Just store the veggies in jars or airtight containers and use a large enough bowl when pouring the hot brine.
- Customize the flavor. Try adding garlic slices, ginger, mustard seeds, or a sprig of dill. Swap rice vinegar for apple cider or white vinegar for a more assertive punch.
- Serve creatively. Beyond bowls and sandwiches, try them in wraps, on avocado toast, as a topping for grain salads, or tucked into summer picnic boards.
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