How to Make Korean Quick Pickled Vegetables

mason jar filled with bright pickled vegetables

How to Make Korean Quick Pickled Vegetables

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.

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Prep Time 30

Refrigerator Time 1

Total Time 1 30

Course Side Dish

Cuisine American

Servings

Calories 20 kcal

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.

Nutrition

Calories: 20kcalCarbohydrates: 4gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 242mgPotassium: 85mgFiber: 1gSugar: 3gVitamin A: 1035IUVitamin C: 5mgCalcium: 10mgIron: 0.2mg

Keyword easy, gluten-free, grain-free, low carb, no bake, vegan, vegetarian

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