Asian Pickled Vegetables

Come try my Asian Pickled Vegetables recipe, a delightful side dish bursting with tangy flavors! Made with all-natural ingredients, these healthy pickles require just 5 minutes of prep. Perfect for adding a zesty touch to your meals!

Asian pickled vegetable served in a white bowl.

Why I Love This Recipe

My pickled vegetables recipe is the best because it’s a quick and straightforward pickling method that takes less than 5 minutes of prep time! These Asian-style pickled vegetables are a fantastic addition to any Asian-inspired meal, offering a delightful balance of crunchy, spicy, sweet, and tangy flavors. What’s even more appealing is that it’s crafted using the same proven pickling technique we honed for my  Korean Pickled Vegetables and Japanese Soy Sauce Pickled Garlic!

This recipe is perfect for anyone seeking a simple yet delicious vegetable side dish made with all-natural ingredients, completely free from additives or preservatives. So why wait? Give it a try now and elevate your meal with these irresistible pickles!



  • Water – filtered water
  • Distilled White Vinegar – distilled water bought from grocery stores like Target.
  • Sweetener – use your preferred sweetener. 
  • Coarse Sea SaltCoarse Sea Salt only. Using regular table salt will end up being too salty.
  • Napa Leaves Chinese cabbage leaves.
  • Persian Cucumbers – pickling cucumbers or baby cucumbers will also work.
  • Jalapenos – sliced fresh jalapeno.
  • Red Onion – sliced red onions. Can also use yellow or brown onions.
  • Garlic Cloves – fresh sliced garlic.

Additional Add Ins

For more variety, consider adding Carrots, Cauliflower, Peppers, or Daikon to create a diverse mix of flavors and textures in this pickled dish.

🧅 Onion Note

You can use Yellow or Brown Onions as an alternative to red onions if you prefer. Red onions are chosen mainly for their presentation.

Vegetables being cut and prepared for pickling.

Essential Kitchen Equipment


Step 1 Start by preparing the brine, combining water, white distilled vinegar, sweetener, and coarse sea salt in a saucepan, and bring it to a soft boil. Once boiled, remove it from heat and let it cool down.

Brine for pickles in a sauce pan.

Step 2 Next, place sliced napa cabbage, cucumbers, jalapenos, garlic, onions, and other veggies of choice into a pickling jar, and pour the cooled brine mixture over the vegetables.

🌡️ Brining Temperature Pro Tip

To maintain a crispy texture, Cool Down the Brine before adding it to the vegetables. Adding hot brine imparts more flavor but may result in a less crispy texture.

Asian pickled vegetables in a pickling jar.

Step 3 Refrigerate the jar for 12 hours to allow the flavors to develop and create delicious pickled vegetables.

Asian pickled vegetables served in a white bowl.

🍽️ Serving Pro Tip

For the best flavor, let the pickling sit for 18-24 Hours after it starts. This allows the pickles to reach their full flavor.

Asian pickled vegetables being pickled in a brine in a pickling jar.

Frequently Asked Questions

How long does it take to pickle the vegetables?

For the best flavors, it's recommended to wait 24 hours after pickling, but you can enjoy them as early as 1 hour after pickling.

Can I adjust the level of spiciness in the pickling brine?

To control the spiciness, you can either remove the jalapeno peppers completely or deseed them before pickling. However, jalapenos tend to be less spicy after pickling.

Can I reuse the pickling brine for another batch of vegetables?

While it's possible to reuse the brine, it's recommended to make a new batch of brine for each pickling session to ensure the best flavor and quality of the pickled vegetables.


Asian pickled vegetable served in a white bowl.

Storage Tips

To store the leftovers, simply place the pickles in an airtight pickling jar and store them in the refrigerator. They will maintain their freshness and flavor for at least 4 weeks.

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Watch How To Make It

Asian pickled vegetable served in a white bowl.

Asian Pickled Vegetables

Elevate your meals with the delightful flavors of Asian pickled vegetables. Crunchy, tangy, and easy to make, these pickles are a perfect complement to your favorite dishes.
4.45 from 20 votes
Course: Pickles, Side Dish, Vegetables
Cuisine: Worldwide
Keyword: Asian pickled vegetables, sweet pickled vegetables
Prep Time: 5 minutes
Marinating Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 10
Print Recipe
Calories: 20kcal


  • 2 Cups Water
  • 2 Cups Distilled White Vinegar
  • 2/3 Cup Sweetener your preferred sweetener
  • 2 tbsp Coarse Sea Salt MUST be coarse otherwise will be too salty
  • 2 Napa Leaves Chinese cabbage
  • 2 Persian Cucumbers
  • 4 Jalapenos
  • 1 Red Onion
  • 5 Garlic Cloves


  • Gather all the ingredients.
    Ingredients for Asian pickled vegetables.
  • In a stovetop pot, add water, white vinegar, sweetener, Coarse Sea Salt and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down.
    Brine for pickles in a sauce pan.
  • Prepare all the vegetables by slicing into bite size pieces.
    Sliced jalapenos.
  • Transfer prepared vegetables to a glass pickling jar (doesn't have to be packed) and pour in cooled pickling liquid from step 2).
    Asian pickled vegetables in a pickling jar.
  • Transfer to a refrigerator and let it pickle at least overnight. Pickles should hold in the fridge for at least 4 weeks, if not longer.
    Asian pickled vegetables served in a white bowl.


Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1400mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg
*Values Based Per Serving
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