Asian-Inspired Quick Pickled Vegetables recipe

Asian-Inspired Quick Pickled Vegetables recipe 

Add a burst of flavor and color to your meals with these Asian-Inspired Quick Pickled Vegetables! This simple recipe combines the sweetness of carrots, the crunch of cucumbers, and the spiciness of chili peppers, all pickled to perfection in a zesty Asian-inspired brine.

 Prep Time: 5 minutes
Cook Time: 5 minutes
 Total Time: 10-15 minutes

Yield: 2 quart jars

Ingredients:

2 large cucumbers, thinly sliced

6 radishes, thinly sliced

2 carrots, julienned

1 cup roasted peanuts

1/2 cup fresh cilantro, chopped

4 cloves garlic, thinly sliced

For the brine:

2 cups rice vinegar

1 cup water

3 tablespoons sugar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon ginger, minced

1 teaspoon red pepper flakes

1 teaspoon salt

Instructions:

Slice cucumbers and radishes thinly

Julienne or matchstick cut the carrots

Slice garlic and mince ginger

Rough chop cilantro

Combine vinegar, water, sugar, and salt in a pot

Bring to a boil until sugar dissolves

Remove from heat

Add soy sauce, sesame oil, ginger, and pepper flakes

Layer vegetables in clean mason jars

Add garlic slices between layers

Top with peanuts and cilantro

Pour hot brine over vegetables

Let cool to room temperature

Seal jars and refrigerate

Let pickle for at least 4 hours before eating

Keeps for up to 2 weeks in refrigerator.

Tips and Variations

1. Use a variety of vegetables: Experiment with different combinations of vegetables, such as bell peppers, zucchini, daikon radish, or snap peas.
2. Adjust the level of spiciness: Add more or less chili peppers to suit your desired level of heat.
3. Add aromatics: Include sliced garlic, ginger, or shallots in the brine for added depth of flavor.
4. Use different types of vinegar: Try using rice vinegar, apple cider vinegar, or white wine vinegar for a unique flavor profile.
5. Add a sweetener: Include a small amount of honey, sugar, or maple syrup to balance out the acidity of the brine.
6. Experiment with spices: Add a pinch of cumin, coriander, or cinnamon to give the pickled vegetables a warm, aromatic flavor.
7. Make it a fermented pickle: Allow the vegetables to ferment at room temperature for 1-3 days for a tangier, more sour pickle.