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    Home » How to...

    Published: Apr 6, 2019 · Modified: Feb 21, 2022 by Angela · This post may contain affiliate links · 13 Comments

    How To Make Korean Quick Pickled Vegetables

    Jump to Recipe

    These cool and sour refrigerate quick pickles are so easy to make and are a kid favorite in our house.  We are a fan of acidic and briny foods in our house.  This simple quick refrigerator pickle recipe uses a fast but basic pickling method using vinegar, sugar, and salt.  This Asian-inspired condiment is great to pair with spicy food, grilled proteins, or hearty sandwiches.

    To make a snack out of vegetables is a sure-fire way to get my kids to eat more vegetables.  When they help make them, it is even more exciting for them to try them.  Plus I get the added bonus of having a sous chef in the kitchen.  The use of a mandoline is a fun aspect for kids too.  I recommend purchasing one if you do not have one since they are a huge time saver and inexpensive.

    What is a Quick Pickle?

    Quick pickles, also known as refrigerator pickles, are vegetables stored in a solution while refrigerated. The solution used here and most common is a combination of water, salt, and sugar. These final results can be eaten in as little as an hour later or after waiting a few days.

    The beauty of quick pickling is that it doesn't require the long process of canning nor all the extra equipment that it takes. Sure you can quick pickle in mason jars but you do not have to. Any container with a lid will do.  And who does not have a ton of containers and lids in their kitchen at all times? The challenge for me is finding a container with a matching lid amongst the pile in my drawer.

    Homemade Pickled Vegetables are Easy and Economical

    Jars of store-bought pickles last one lunch at our house and they are not cheap. I don't know about you but that isn't my idea of an economical side garnish to a sandwich.  I figured I needed to learn how to make these on my own as a way to save money.  Plus it became a fun reason to plant extra cucumber plants in our yard every spring.

    Besides saving money, making these homemade lets us decide what vegetables we want in the jars and how sour, salty, or sweet we want them. Controlling all the ingredients and often using homegrown organic items is so rewarding and delicious. This easy quick pickle recipe includes vinegar for tartness and sugar for sweetness; staples for most homes.

    How to Make Quick Refrigerator Pickles

    For this quick pickled veggies recipe, we are using carrots, daikon, and seedless cucumber.  This is traditionally what I have been served in Korean restaurants.  Other Asian restuarants, especially Vietnamese sandwich shops in the Bay Area, serve similar julienne cut vegetables. They are irresistible and thankfully they are a healthy addiction!

    They are such think matchstick cuts that they are ready quickly in the recipe for the pickling brine. We have a mandoline that makes this so easy.  Set your mandoline on ⅛" julienne matchstick-size on the dial.

    quick pickled vegetables

    quick pickled vegetables

    CUT - First, cut the vegetables so each section is the same length. We did them about 2" long so they fit nicely on the mandoline holder. Then grate them on the mandoline into matchstick-size pieces. The kids like to use it but sometimes the harder vegetables are not easy to cut. That is when I get to step in and use a bit of "mommy muscle".

    mandoline quick pickled vegetables

    Miley putting some muscle into the mandoline

    quick pickled vegetables

    Perfect matchstick-sized julienne vegetable goodness

    MIX - Now mix together the pickle solution of water, vinegar, salt, and sugar.  Once the sugar has dissolved, pour that over the vegetables in a medium-sized bowl. Toss to coat.

    quick pickled vegetables

    quick pickled vegetables

    Add liquid to julienne vegetables

    STORE - Use tongs to put vegetables into jars or containers.  Pour pickling liquid over the vegetables to submerge them but leave ½" space on top for closing the jars or containers. This is a cool liquid and not a hot pickling liquid so there is no need to let the jars cool on the counter first. You can refrigerate immediately.

    quick pickled vegetables

    And let the pickling begin!

    You can enjoy these wonderful salty-sour vegetables in as little as an hour.  If you want to enjoy refrigerator pickled vegetables while they are crisp, enjoy them the same day.  It is best to eat these within 4-5 days for a bright tart flavor.  This mixed vegetable pickling recipe is healthy thanks to it being made with less salt and sugar than the store-bought brands.

    How Long Do Korean Pickles Last?

    They can be stored for about 2 weeks but they never last that long in our house. They will lose their crispness the longer they stay in the solution so if you like a crisp pickle eat them in the first few days. If you like a softer and sourer pickle, wait a week and then enjoy.  This recipe yields two mason jars full and requires no canning.

    This quick refrigerator pickle recipe is the best way to pickle something. It works with also with the following thinly sliced ingredients:

    • jalapenos, banana, bell, or other peppers
    • green beans
    • onions
    • radishes
    • okra
    • cabbage
    • celery
    • cauliflower

    What to Serve with Pickled Vegetables

    1. On a sandwich, Banh Mi heaven
    2. In a salad
    3. On top of a homemade POKE BOWL
    4. Garnish seafood or an omelet
    5. Straight out of the jar
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    PIN FOR SAFEKEEPING & SHARING!

    quick pickled vegetables ready in a jar

    Product Recommendations for this Recipe:

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    mason jar filled with bright pickled vegetables

    How to Make Korean Quick Pickled Vegetables

    Angela
    These salty and sour quick refrigerator pickled vegetables are easy to make. Making your own saves money and allows you to use what vegetables you like. These Asian-inspired julienne vegetables are a great salty-sweet treat.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Refrigerator Time 1 hr
    Total Time 1 hr 30 mins
    Course Side Dish
    Cuisine American
    Servings 20

    Ingredients
      

    • 2 carrots washed & peeled
    • 1 English cucumber washed
    • 1 daikon washed
    • 1 C white wine vinegar
    • ¼ C sugar
    • 2 teaspoon salt

    Instructions
     

    • Use a mandoline set to ⅛″ on the julienne setting to cut the vegetables. Place vegetables in a medium-size bowl.
    • In a separate pourable container mix together vinegar, sugar, and salt. Stir until sugar and salt are dissolved.
    • Pour over the vegetables in the bowl. Using your hands or tongs, toss together.
    • Use hands or tongs to fill 2 mason jars with the vegetables and pour pickling liquid in each jar to fill within ½″ of the top of the jar.
    • Place lids on the jars and store in the refrigerator for at least one hour.
    • These can be stored in an airtight container. They can last up to 2 weeks in the refrigerator.

    Notes

    Nutrition Facts
    Servings: 20
    Amount per serving  
    Calories 22
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 243mg 11%
    Total Carbohydrate 4.8g 2%
    Dietary Fiber 0.7g 3%
    Total Sugars 3.6g  
    Protein 0.7g  
    Vitamin D 0mcg 0%
    Calcium 5mg 0%
    Iron 0mg 0%
    Potassium 108mg 2%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword easy, gluten-free, grain-free, low carb, no bake, vegan, vegetarian

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      Recipe Rating




    1. Angela MacEwen says

      May 09, 2019 at 7:00 pm

      Made pickled onions and cucumbers for Lavash dinner. Great recipe

      Reply
      • Angela says

        May 09, 2019 at 10:14 pm

        Thanks for coming back to share. I am happy to hear you enjoyed this.

        Reply
    2. Tamara J. says

      June 11, 2019 at 9:01 am

      This is awesome. My family LOVES pickles as well, so this recipe is the perfect solution to buying store bought pickles by the masses! It also reminds me of my homemade kimchi recipe. We eat so much of it, I had to learn how to make it myself!

      Reply
      • Angela says

        June 11, 2019 at 4:59 pm

        Glad to hear there are more pickle loving families out there. We love kimchi also, so this sounds like it will be a great quick pickling recipe for your family and get those kids involved in making it, so fun.

        Reply
    3. Erika says

      July 08, 2019 at 8:29 pm

      I love how simple the ingredients are. The vegetables look beautiful in the jar and I’m sure taste amazing too.

      Reply
    4. Angela Greven | Mean Green Chef says

      July 09, 2019 at 3:52 am

      Refrigerator pickles are amazing and these look perfect to accompany so many dishes, love the julienne cut from the mandoline! 🙂

      Reply
    5. Kim says

      July 10, 2019 at 7:02 am

      This looks delicious! We make something similar and eat it with rice. So good!!

      Reply
    6. Morgan says

      July 10, 2019 at 7:39 pm

      We love pickled vegetables too! They are good on so many things. I love your step by step directions in this recipe! It’s so helpful!

      Reply
      • Angela says

        July 10, 2019 at 8:45 pm

        I appreciate the compliment. Thank you.

        Reply
    7. Miz Helen says

      July 30, 2019 at 7:23 pm

      This will be a delicious surprise for the kids! Thanks so much for sharing your awesome post with us at Full Plate Thursday,442 and come back soon!
      Miz Helen

      Reply
      • Angela says

        July 30, 2019 at 9:11 pm

        You are welcome - love your site!

        Reply
    8. Cindy says

      October 09, 2019 at 9:07 pm

      I’ll have to try this! I love pickled veggies.

      Reply
    9. Beth Shields says

      April 22, 2020 at 5:50 am

      This looks like a lot of fun and delicious. Pinned the recipe. Going to try!

      Reply

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