Asian pickled vegetables… honestly, I put them on so many things!!! Banh Mi’s are one of my favorite comfort foods. Mashed potatoes aint got squat on these delectable babies. And If I’m looking to be healthy, I will turn it into some sort of a salad. What is one of the main components of both of these? Why Asian pickled vegetables of course! And I have even done a noodle bowls with chicken, or pork and topped it with shredded radish, carrots, jalapenos pickled in a rice wine vinegar. Of course you could use serrano chiles, daikon, cucumber, red onion or a number of other vegetables. But my typical go to is comprised of these three (carrots, radishes and jalapenos).
So since I have an undying love to all things acidic, a fluctuating love for all things healthy, and a love for the ages of all things yummy; I decided that Asian pickled vegetables needed their own blog entry. No longer shall they sit back and be a component of the whole recipe. But instead they will take their place, center stage… as the star of a blog entry followed by pretty much just friends and family. You’re welcome my shredded little veggie friends. You. Are. Welcome.
This makes a decent sized batch. And you can even jar them in some Mason Jars, canning them for weeks (if you can them properly. When I say jarred container, I am referring to actually sealing a mason jar through the canning process. If you don’t do this, you risk bacteria. But this mixture has enough vinegar, that honestly, you’re probably safe. I just can’t be held accountable for your decisions. Hehe.)
Makes 4-6 cups
1 10 oz bag shredded carrots
2 cups shredded radishes (about 15-20 radishes)
(or any other vegetable of your choice)
2 cups rice wine vinegar
3 tbsp white sugar
1 1/2 tbsp salt
1 tbsp ginger paste/grated ginger (optional but recommended)
1 tsp red pepper flakes (or more for a spicier take)
1. I would definitely say use a mandolin for all the shredding that you have to do. It gives you consistent results in a fraction of the time! After your vegetables are shredded, sliced or however you prepared them (as long as your vegetables are thin they can be in disks, half circles, shredded, whatever) and set aside in a large bowl.
2. Add the rice wine vinegar, sugar, ginger paste, red pepper flakes and salt into a large pot.
3. Once this mixture has began to boil, reduce the heat to a simmer and add your vegetables.
4. Continue to cook at a simmer for 10 minutes or so. The vegetables are sliced thin, so they should pickle pretty quick. If your vegetables are not full submerged, which they might not be, you can always give it a good stir, and cover the pot as well.
5. If you want to section them off into mason jars and can them, you can. Or if you know that you’re eating them all within a few days, you’re okay leaving them in your pickling solution. Honestly, between my husband and I, they get piled on so many random things that we eat them all!
When you’re ready to serve, use a slotted spoon to add the vegetables to your favorite salad, sandwich, noodle bowl or whatever else it is you come up with. I would avoid ice cream, unless you’re pregnant and the whole pickles and ice cream thing is screaming your name!