Quick Pickled Vegetables

Why This is the Best Recipe

• Quick for Meal Prep: Chop the veggies and pour the vinegar sauce over the top. They can chill in the fridge for up to a week saving you even more time.
• Fresh Flavor Boost: This is a budget-friendly way to incorporate a mix of fresh veggies for several dinners.
• Versatile Use: You'll find lots of ways to use the jar of pickled vegetables up as a condiment for various dinners throughout the week.

Ingredients

• Shredded Carrots: I buy the pre-shredded carrots from the store because they have a thicker cut than my box grater at home.
• English Cucumber: Any seedless cucumber will do.
• Red Onion
• Jalapeño: This does add some heat to the mix. If you want a milder boost, you can remove the ribs and seeds from the jalapeño before adding it to the jar.
• Seasoned Rice Vinegar: You'll find this near the Asian foods section of the grocery store.
• Kosher Salt
• Water

Prep the Veggies

To make the relish easy to eat as a condiment over your dinner, it is important to prep the veggies in uniform, small pieces.

Thinly slice the red onion. I cut mine into quarters first so the slices would be just 1 - 2 inches long.

Cut the cucumber in half and then slice it into several thin, long strips. Then cut the strips into 1-inch long pieces:

Thinly slice the jalapeño, keeping the ribs and seeds intact. They'll add some heat to the pickled vegetables.

NOTE: If you prefer it to be less spicy, cut the jalapeño in half, spoon out the ribs and seeds and discard them, and then simply mince the remaining pepper.

Add all the veggies to a large mason jar with a lid.

Prepare the Vinegar Brine

In a small sauce pan, stir together the seasoned rice vinegar, water, and kosher salt.

Place over medium heat and stir until the salt has dissolved.

Remove from the heat and let the brine cool. It can be warm but not hot. Pour it over the vegetables right in the mason jar.

Chill the Vegetables

Let the jar sit at room temperature until the liquid has completely cooled.

Cover the jar and refrigerate for at least 30 minutes before using.

Make Ahead Tips

This jar of pickled veggies will last in the fridge for up to one week which makes it a perfect condiment for prepping over the weekend for easy weeknight dinners.

Just give the jar a shake before serving to coat the veggies in the brine.

Variations

There are several simple additions or swaps you could make for customized variations of this recipe:

• Thinly Sliced Radishes: This would add a nice peppery bite to the mix.
• Thinly Sliced Bell Peppers: They add a touch of sweetness and pop of color.
• Skip the Jalapeño: For a mild mix, best for serving kids.
• Use White Vinegar: If you don't have seasoned rice vinegar, this is a good swap but the mixture will have a sharper bite.

Serving Suggestions

I made this jar of pickled vegetables for spooning over our ground pork rice bowls with potsticker sauce. I loved the color they gave the dish and my daughter and I both appreciated the crunch.

They tasted great with our spicy salmon sushi bake as well. I'm not a fan of avocado so it was a nice alternative to add some color and veggies to the mix.

You could prep a jar of the pickled vegetables to keep in the fridge and then grab a serving of these easy rotisserie chicken teriyaki rice bowls from the freezer. Heat and spoon the relish over the top for a boost of freshness.

Rotisserie Chicken Teriyaki Rice Bowls

Spicy Salmon Sushi Bake

Ground Pork Rice Bowls with Potsticker Sauce

More Vegetable Relish Recipes

If you love the flavor and acidity of a pickled veggie on your savory dishes, you'll also love these easy recipes:

Quick Pickled Red Onions {No Cook}

Zesty Cucumber Salad

Chow Chow Relish {No Canning Required}

Vinegar Slaw