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Asian pickled vegetable served in a white bowl.
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Asian Pickled Vegetables

Elevate your meals with the delightful flavors of Asian pickled vegetables. Crunchy, tangy, and easy to make, these pickles are a perfect complement to your favorite dishes.
Course Pickles, Side Dish, Vegetables
Cuisine Worldwide
Keyword Asian pickled vegetables, sweet pickled vegetables
Prep Time 5 minutes
Marinating Time 12 hours
Total Time 12 hours 5 minutes
Servings 10
Calories 20kcal

Ingredients

  • 2 Cups Water
  • 2 Cups Distilled White Vinegar
  • 2/3 Cup Sweetener your preferred sweetener
  • 2 tbsp Coarse Sea Salt MUST be coarse otherwise will be too salty
  • 2 Napa Leaves Chinese cabbage
  • 2 Persian Cucumbers
  • 4 Jalapenos
  • 1 Red Onion
  • 5 Garlic Cloves

Instructions

  • Gather all the ingredients.
    Ingredients for Asian pickled vegetables.
  • In a stovetop pot, add water, white vinegar, sweetener, coarse sea salt and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down.
    Brine for pickles in a sauce pan.
  • Prepare all the vegetables by slicing into bite size pieces.
    Sliced jalapenos.
  • Transfer prepared vegetables to a glass pickling jar (doesn't have to be packed) and pour in cooled pickling liquid from step 2).
    Asian pickled vegetables in a pickling jar.
  • Transfer to a refrigerator and let it pickle at least overnight. Pickles should hold in the fridge for at least 4 weeks, if not longer.
    Asian pickled vegetables served in a white bowl.

Video

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1400mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg