Quick Pickled Veggies

Quick Pickled Veggies

These no-cook crunchy “pickles” are great with cheese or in our Bahn Mi Sandwich.

Serves: 4 Save

Ingredients (12)

  • ½ lb Carrots
  • ½ lb Radish
  • ½ lb Cucumber
  • ½ lb Asparagus
  • or ½ lb Green Beans
  • or ½ lb Daikon Radish
  • or ½ lb Parsnip
  • 3 tsp Kosher Salt
  • 26 tsp Sugar
  • or 26 tsp Light Agave Syrup
  • 1¼ cup Rice Wine
  • or 1¼ cup Cider Vinegar


  1. Toss cut veggies with 2 teaspoons salt and 2 teaspoons sugar in a large mixing bowl. Set aside 10 minutes. Pour veggies into a colander and rinse well under cold running water. Drain.
  2. Combine remaining ingredients in a quart jar or other container with a tight-fitting lid.  Shake until sugar is dissolved. Remove lid and add veggies, packing them in tightly. Replace lid and seal. Allow to marinate at least 2 hours for best flavor. Store in the refrigerator up to 2 weeks. Makes 1 quart; serves 8.