Make Ahead

Pickled Spring Vegetables

May 16, 2012
3 Ratings
  • Makes 3 cups
Author Notes

Pickled Spring Vegetables are an Asian-inspired quick pickle. I recently used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle. The recipe is inspired from one at Food in Jars, a fantastic resource for all things canned. I changed up the veggies and the spices. The brine is based on rice wine vinegar and lime juice that tempers the sweetness. These pickles have hints of flavor from slices of ginger, garlic and cilantro. Slice up the veggies and pour over the brine. The pickles will be ready to eat in under an hour. Letting them sit overnight will intensify the flavor, if they last that long. —My Pantry Shelf

What You'll Need
  • 1 cup thinly sliced carrots (about 2 medium)
  • 1 cup thinly sliced radishes (about 1 bunch)
  • 1/2 cup thinly sliced leeks
  • 2 inch long piece of peeled ginger, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1 cup seasoned rice vinegar
  • 1/4 cup lime juice
  • 3/4 teaspoon salt
  1. Fill a clean quart sized jar with the carrots, radishes, leeks, ginger, garlic, and cilantro. Pour in the rice vinegar, lime juice, and salt. Cover and shake to unify the mixture. Place the jar in the refrigerator and let sit for one hour or more. Store in the refrigerator.

See what other Food52ers are saying.

The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.

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