These spicy pickled vegetables are the perfect addition to salads and sandwiches. They are low in fat and calories and will make your next meal pop with bright flavors!
This recipe is sponsored by Nakano Natural and Seasoned Rice Vinegar.
Spicy Pickled Vegetables
Last weekend I made a big jar of Spicy Pickled Vegetables because I had a drawer full of veggies that were nearing their expiration date. Also because… pickles. I love pickles for their tangy flavors and crunchy textures. Plus, they have the ability to dress up a simple meal and make people excited over what would otherwise be a boring salad or sandwich. I always have a few different types of pickles in my fridge:
- Cornichons – sweet, tiny cucumbers I like to finely chop and add to egg and tuna salads.
- Umeboshi – fruity and tangy Japanese pickled plums that pair amazingly well with white rice.
- Gherkins – dill and sometimes garlic flavored cucumbers that are the perfect topping for burgers.
- Kimchi – Korean style pickled cabbage fermented in hot red peppers and a variety pungent seasonings.
And now, these spicy Pickled Vegetables. They pair well with almost everything and the recipe for the pickling juice is so easy!
The secret is in the rice vinegar and red pepper flakes – combine these two ingredients and they make music together! I usually prefer using regular rice vinegar in my recipes but the lemony flavor of Nakano’s Citrus Seasoned Rice Vinegar added an extra level of yum to these pickled vegetables. What I love about Nakano’s line of rice vinegars is the fact that they are completely free of artificial flavors, ingredients and preservatives. They are also gluten free and MSG free. And most importantly, they taste great!
You can use all kinds of vegetables for this Spicy Pickled vegetables recipe but I have to tell you that the cabbage and cauliflower were my favorites. The cauliflower has an epic crunch that makes you look forward to the next bite while the cabbage absorbs the flavors of the pickling juice in no time. These pickles are ready to eat in less than 3 hours or you can let them sit in the fridge for longer if you want more punch.
They will keep in the fridge for 2-3 weeks.
Did you like this Spicy Pickled Vegetables Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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- 1 red bell pepper, cored, seeded and sliced into 1½ - inch chunks
- 2 cups cauliflower, sliced into bite size chunks
- 1 medium carrot, peeled and sliced into 1½ - inch chunks
- 2 cups cabbage, chopped bite size
- 1 jalapeño pepper, seeds discarded
- ½ red onion, sliced into think half moons
- 1 teaspoon salt
- Pickling juice:
- 2 cups Nakano Citrus Seasoned Rice Vinegar
- 1 teaspoon red pepper flakes
- 3½ tablespoons granulated sugar
- 1 teaspoon kosher salt
- Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
- Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.
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