Asian-Style Pickled Vegetables

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  • I cup each sweet onion, red pepper and jicama, cut into 1/2-inch chunks
  • 1 English cucumber, sliced in half lengthwise, seeded and cut into 1/2-inch chunks
  • 1 1/2 cups seasoned rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • Sambal Olek to taste


Put vegetables in a container with a sealable lid.
Whisk together remaining ingredients and pour over vegetables.
Stir to combine.
Refrigerate for 24 hours before serving.
Flip container over every couple of hours to ensure all vegetables get pickled.
Use within 4 days.

Alternatives: Blanch carrots, broccoli, sugar peas or green beans. Shock in ice water, drain and marinade as above. Rehydrate dried, chopped seaweed and add that as well. Serve over soba noodles with shrimp to make it into a meal.
Recipe from Central Market Poulsbo - Culinary Resource Center
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