PICKLED VEGETABLES
- WineCheeseScallops
- 2 days ago
- 5 min read
If you love bright, tangy flavors, our Pickled Vegetables are about to be your new secret weapon! 🥕🥒🧅 These quick pickles add the perfect crunch and zing to your favorite poke bowls, salads, sandwiches, and more. With just a few pantry staples and fresh veggies, you can create a vibrant, flavor-packed topping that instantly upgrades any meal!
This easy recipe comes together fast and keeps beautifully in the fridge, making it a perfect prep-ahead staple. Customize it with your favorite vegetables and enjoy the pop of color and flavor it brings to your dishes!
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Rice Vinegar:
Rice vinegar is a key ingredient in many Asian recipes, known for its mild acidity and slightly sweet flavor. Unlike harsher vinegars, rice vinegar enhances dishes without overpowering them. It's perfect for pickling delicate vegetables because it preserves their natural taste while adding that addictive, mouth-watering tang.
Mixed Peppercorns:
A colorful blend of black, white, green, and pink peppercorns, mixed peppercorns add a subtle complexity to these pickles. Each type of peppercorn offers a slightly different flavor, from earthy and robust to fruity and floral, making the final product more aromatic and layered compared to using just black pepper.
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Recipe's Origin | PICKLED VEGETABLES
We created this Pickled Vegetables recipe because we wanted a fresh, zippy topping that would add a little something special to our homemade poke bowls. 🌸 Josh loves the contrast that pickled vegetables bring — crisp, sharp, and refreshing — especially against rich sashimi-grade fish and creamy toppings. We tested several versions before landing on this slightly sweet, perfectly balanced brine that pairs beautifully with poke bowls and so much more! Once we had a jar in the fridge, we found ourselves reaching for these pickles to pile onto everything from sandwiches to rice bowls. It’s become a total fridge staple for us!
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Tips, Serving Suggestions, and Storage Advice
Slice your veggies thin for quick pickling — a mandolin works perfectly.
Remove cucumber seeds to prevent extra wateriness.
Use a clean, sterilized jar to help your pickles stay fresh longer.
Customize your veggies — try radishes, daikon, or jalapeños too!
Taste your brine before pouring — adjust sugar or salt to your liking.
Use rice vinegar for best flavor — but white vinegar works in a pinch.
Cool your brine slightly before pouring to keep veggies crisp.
Let them sit longer if you like a stronger pickle flavor — overnight is ideal!
Label your jar with the date to keep track of freshness.
Use your pickles creatively — on sandwiches, burgers, tacos, and more!
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Unique Recipe Qualities
Quick and easy to prepare in under 15 minutes.
Versatile — pairs with poke bowls, sandwiches, burgers, and salads.
Bright, tangy flavor enhances any meal.
Naturally gluten-free and vegan.
Uses common pantry staples plus fresh veggies.
Make-ahead friendly — stays fresh for up to two weeks.
Customizable with different veggies and spices.
Adds beautiful color and texture to dishes.
Healthier and cleaner than store-bought pickles.
Perfect for meal prep and fridge organization.
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Pickled Vegetables for Poke Bowls
Ingredients:
1 carrot, thinly sliced
½ English cucumber, seeds removed and thinly sliced
½ small red onion, thinly sliced
1 cup rice vinegar (or substitute white vinegar)
1 cup water
2 tablespoons plus 2 teaspoons cane sugar
1 tablespoon sea salt
1 garlic clove
½ teaspoon mixed peppercorns
Instructions:
Thinly slice the carrot, cucumber, and red onion (using a mandolin for even slices if available). Place the sliced vegetables, garlic clove, and mixed peppercorns into a clean 16-ounce jar.
In a medium saucepan over medium heat, combine the rice vinegar, water, cane sugar, and sea salt. Stir until the sugar and salt are fully dissolved, about 1 minute. Remove from heat and allow to cool slightly.
Pour the warm brine over the vegetables in the jar, making sure they are fully submerged.
Let the jar cool to room temperature, then seal and refrigerate.
The pickled vegetables are ready to enjoy once the onions have turned bright pink and are tender — about 1 hour for thinly sliced veggies or overnight for thicker slices.
Store the pickled vegetables in the refrigerator for up to 2 weeks.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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FAQ Section
Can I use other vegetables?
Absolutely! Radishes, jalapeños, daikon, or even shredded cabbage work great.
How long do these pickles last?
Stored properly in the fridge, they’ll stay fresh and flavorful for up to two weeks.
Do I have to use rice vinegar?
Rice vinegar gives the best flavor, but white vinegar is a good substitute if needed.
Can I reuse the pickling brine?
For best results, make fresh brine each time. Reusing it can result in weaker flavor and possible spoilage.
Are these pickles super sweet?
They are slightly sweet and tangy. You can adjust the sugar up or down depending on your taste.
Do I have to sterilize the jar?
It’s a good idea to use a clean, sterilized jar to keep your pickles fresher for longer.
Can I pickle thicker slices?
Yes, but allow them to sit overnight for best results and deeper flavor.
What if I want spicier pickles?
Add a sliced jalapeño or a pinch of red pepper flakes to the jar!
Is there a way to make them less salty?
You can reduce the salt by half if preferred, but salt also helps with the pickling process.
What dishes besides poke bowls can I use these for?
Top sandwiches, burgers, tacos, grain bowls, or even toss them into a salad for a tangy crunch!
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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