Pickled Asian Vegetables Recipes

PICKLED ASIAN VEGETABLES

Pickled Asian Vegetables image

Make and share this Pickled Asian Vegetables recipe from Food.com.

Provided by foodart

Categories Cantonese

Time 10m

Yield 1 qt

Number Of Ingredients 9

Ingredients

1 head green cabbage, 1/2 inch strips
2 cups carrots, strips
1 cup red pepper, thin strips
1 jalapeno pepper, thin strips
1 cup mixed vegetables, Chinese pickled
1 cup japanese cucumber, slices
1 cup rice vinegar
3/4 cup sugar
1 1/2 teaspoons salt

Steps:

In a saucepan add rice vinegar, sugar and salt bring to a boil. Remove from heat and cool to room temperature.
In a large mixing bowl add all of the ingredients and combine with vinegar mixture together. Place into a plastic container and cover and place into the refrigerator for the next 2 days.

Nutrition Facts : Calories 1042.6, Fat 2.4, SaturatedFat 0.5, Sodium 4079.1, Carbohydrate 252.2, Fiber 38.3, Sugar 201.7, Protein 19.8

QUICK & SPICY ASIAN PICKLES

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Spicy Vietnamese Quick Pickled Vegetables image

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

PICKLED VEGETABLES

Pickled Vegetables image

Few Asian meals are complete without pickles, which function variously as appetizers, condiments, salads, palate cleansers, and relishes. Here, Chang breaks down the process so you do the work once but get four very different quick pickles out of it.

Provided by David Chang

Time P7D

Yield Makes 8 (hors d'oeuvre or side dish) servings

Number Of Ingredients 12

Ingredients

2 medium beets (1/2 pound total), trimmed
4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch
1/2 teaspoon caraway seeds, toasted
3 celery ribs, cut diagonally into 1-inch pieces
1 1/2 teaspoons coriander seeds, toasted
1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets
1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)
6 cups water
1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)
3 cups sugar
1/2 cup plus 1 tablespoon kosher salt
Equipment: an adjustable-blade slicer

Steps:

Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.

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