This Asian inspired mix of quick pickled veggies is super versatile and perfect for bowls, salads, and sandwiches – especially a Banh Mi! You could even use them in a cocktail like a Bloody Mary. One thing I love about making your own quick pickles at home is that you can cut the veggies in any shape you like. Thinly sliced, ribbons, sticks – whatever floats your boat (or fits your recipe).

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serve them with:

Banh Mi Meatball Bowls

Inspired by the famous Vietnamese sandwich, this bowl has all the flavors but in a meal prep-friendly format that’s easy to make at home.

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Ingredients and Substitutions

Here’s what you’ll need to recreate these Quick Pickled Veggies at home:

Cucumber – I prefer seedless mini cucumbers if I’m slicing them for pickling, but an English cucumber would also work well here.
Daikon radish – Daikon is a mild and lightly sweet root veggie that’s totally white inside and perfect for pickling. This huge radish can usually be found with other root veggies with the cold produce in your grocery store. If you can’t find it there, Asian markets pretty much always have it, or you can skip it or opt for some other type of radish if you prefer.
Carrots – Bright, sweet, and crunchy – pickled carrots are awesome!
Fresno peppers – I love the color contrast of the red fresnos, but jalapeños or even serranos would work too!
Water – The base of the pickling liquid.
Vinegar – Vinegar is the work horse of the pickling liquid. I opted for seasoned rice vinegar for this recipe, but regular white or apple cider vinegar would work too – though they’ll lend a different flavor profile that’s less Asian-inspired.
Sugar – Regular old white granulated sugar works great here.
Salt – I prefer using sea salt in most of my recipes. If you want to use kosher salt instead, you’ll need to add more – probably about double.

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A mandoline slicer makes quick work of the carrots, cucumbers, and daikon – just be really careful and use the safety guard! I love a simple mandoline that’s quick to use and can go right in the dishwasher, but if you want something fancier, try this one. The 4 cup glass container below is leak proof and the perfect size for a batch of these quick pickled veggies.

Mandoline Slicer

Vegetable Peeler

Glass Container

Measuring Cups

Recipe

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Quick Pickled Veggies

Prep: 15

Total: 15

Servings: 4 servings

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This Asian inspired mix of quick pickled veggies is super versatile and perfect for bowls, salads, and sandwiches – especially a Banh Mi!

Servings: 4 servings

Ingredients

▢ 1/2 medium daikon radish, sliced thinly, (275 grams)
▢ 2 medium carrots, cleaned and sliced thinly, (125 grams)
▢ 2 mini cucumbers, sliced thinly, (80 grams)
▢ 2 fresno peppers, (28 grams)

Pickling Liquid

▢ 1 1/4 cups water, (10 fl oz)
▢ 1/2 cup seasoned rice vinegar, (4 fl oz)
▢ 2 tbsp sugar, (25 grams)
▢ 2 tsp salt, (12 grams)

Instructions

Add water to a microwave safe jar and microwave for about 2 minutes or until almost boiling. Add sugar and salt to hot water and stir to dissolve, then add vinegar and stir. Set aside.
Add all veggies to a large storage jar or leakproof glass container. Pour pickling liquid over veggies and cool, uncovered for about 30 minutes before sealing and storing in the refrigerator.
Allow the veggies to pickle at least 8 hours. For best texture, consume within a week or two of pickling.