Gingery Sweet Pickled Vegetables
Brighten up your meals with the zesty, tangy, and slightly sweet kick of Gingery Sweet Pickled Vegetables! This vibrant recipe features crisp carrots, crunchy cucumbers, and peppery radishes, all infused with the warmth of fresh ginger and a perfectly balanced pickling brine of white vinegar, granulated sugar, and aromatic mustard seeds. Enhanced with a hint of heat from crushed red pepper flakes, these quick-pickled veggies come together in just 20 minutes (plus chill time) and are ready to transform your dishes. Whether you're topping sandwiches, rice bowls, or enjoying them as a refreshing side, these refrigerator pickles pack bold flavor and stay fresh for up to two weeks. Perfect for meal-prepping or adding a gourmet touch to any meal, this recipe is a must-try for pickle lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Carrots
- 1 medium Cucumber
- 5 small Radishes
- 2 tablespoons (thinly sliced) Fresh ginger
- 1 cup White vinegar
- 1 cup Water
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Crushed red pepper flakes
Instructions
Wash and peel the carrots. Cut them into thin matchsticks or slices.
Wash the cucumber and cut it into thin rounds or matchsticks. You can peel if desired.
Wash and trim the radishes. Slice them thinly into rounds.
Peel and thinly slice the fresh ginger.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved (about 3-4 minutes).
Add mustard seeds and crushed red pepper flakes to the saucepan. Stir and remove from heat.
In a clean glass jar or airtight container, layer the prepared vegetables and ginger slices to fully fill the jar.
Pour the warm pickling liquid over the vegetables, ensuring everything is submerged. Use a spoon to carefully press the vegetables down if necessary.
Let the mixture cool slightly at room temperature, then seal the jar and refrigerate for at least 4 hours. For best flavor, refrigerate for 24 hours.
Serve the pickled vegetables as a side dish, in wraps, sandwiches, or as a topping for rice bowls. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 50.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
