12 Quick Pickled Veggies from Around the World

Spicy Kimchi

Spicy Kimchi is a staple in Korean cuisine known for its tangy, spicy flavors and fermented goodness.

Ingredients:

• 1 medium napa cabbage
• 1/4 cup sea salt
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon gochugaru (Korean chili powder)
• 2 scallions, chopped

Cooking method:

1. Chop the napa cabbage into bite-sized pieces and sprinkle with sea salt. Let it sit for 2 hours.
2. Rinse the cabbage and drain well.
3. In a bowl, mix ginger, garlic, fish sauce, sugar, and gochugaru into a paste.
4. Add the cabbage and scallions, and mix well.
5. Pack the mixture tightly into a jar, leaving some space at the top, and let it ferment at room temperature for 1-5 days before refrigerating.

Japanese Tsukemono

Tsukemono are Japanese pickles, often serving as an accompaniment to rice and sushi dishes.

Ingredients:

• 1 cucumber
• 2 tablespoons salt
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 piece kombu seaweed, optional

Cooking method:

1. Slice the cucumber thinly and sprinkle with salt, allowing it to sit for 30 minutes.
2. Rinse and drain the cucumber slices.
3. Mix rice vinegar and sugar, and pour over cucumbers.
4. Optional: add kombu seaweed for extra umami flavor.
5. Let it marinate in the fridge for a day before serving.

Indian Achar

Achar is a flavorful Indian pickle using spices and oil for a robust taste.

Ingredients:

• 2 cups mixed vegetables (carrot, cauliflower, green beans)
• 2 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 tablespoon chili powder
• 1 tablespoon salt
• 2 tablespoons lemon juice

Cooking method:

1. Blanch mixed vegetables in boiling water for 2 minutes, then drain.
2. Heat mustard oil in a pan, add mustard seeds until they pop.
3. Stir in turmeric, chili powder, and salt.
4. Add vegetables and mix thoroughly, cooking for 5 minutes.
5. Pour lemon juice over the mixture and let it cool before storing in a jar.

German Sauerkraut

Sauerkraut is a traditional German pickled cabbage known for its tangy flavor and beneficial probiotics.

Ingredients:

• 1 medium green cabbage
• 1 tablespoon sea salt
• 1 teaspoon caraway seeds

Cooking method:

1. Thinly slice the cabbage and place in a large bowl.
2. Sprinkle with sea salt and caraway seeds, then massage until cabbage releases liquid.
3. Pack the cabbage tightly into a jar, ensuring it's submerged in its own liquid.
4. Seal the jar and let it ferment at room temperature for 1-3 weeks.

Mexican Escabeche

Escabeche is a vibrant Mexican pickle often using jalapeños and carrots for a spicy side dish.

Ingredients:

• 2 carrots, sliced
• 1 onion, sliced
• 4 jalapeños, sliced
• 1 cup vinegar
• 1 cup water
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon salt

Cooking method:

1. Combine vinegar, water, bay leaves, oregano, and salt in a pot and bring to a boil.
2. Add carrots, onion, and jalapeños to the pot and simmer for 10 minutes.
3. Pour mixture into a jar and let it cool before sealing.
4. Store in the refrigerator for up to 2 weeks.

Italian Giardiniera

Giardiniera is an Italian mix of pickled vegetables enjoyed as an antipasto or topping for sandwiches.

Ingredients:

• 1 cup cauliflower florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup celery slices
• 2 cups white vinegar
• 2 tablespoons salt
• 1 tablespoon oregano
• 2 cloves garlic, smashed

Cooking method:

1. Blanch all vegetables in boiling water for 3 minutes, then drain.
2. In a separate pot, bring vinegar, salt, oregano, and garlic to a boil.
3. Add vegetables to the vinegar mixture and boil for an additional 5 minutes.
4. Allow to cool, then pack into jars and refrigerate.

Middle Eastern Pickled Turnips

These pickled turnips are a classic Middle Eastern side dish, often found accompanying kebabs and falafel.

Ingredients:

• 2 medium turnips, peeled and cut into sticks
• 1 small beet, peeled and sliced
• 1 cup water
• 1 cup white vinegar
• 1 tablespoon salt
• 1 bay leaf

Cooking method:

1. Place turnips and beet in a jar.
2. In a pot, combine water, vinegar, salt, and bay leaf, and bring to a boil.
3. Pour the hot liquid over the vegetables, ensuring they are fully submerged.
4. Seal the jar and let it sit at room temperature for 1 week before refrigerating.

Brazilian Conserva de Pimenta

This Brazilian pickled chili is a fiery addition to many South American dishes.

Ingredients:

• 200g fresh chili peppers
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cloves garlic

Cooking method:

1. Slice the chili peppers and place them in a jar with garlic.
2. Boil vinegar, water, sugar, and salt in a saucepan.
3. Pour the hot liquid over the peppers, ensuring they are covered.
4. Cool, seal the jar, and refrigerate for at least 3 days before use.

Polish Ogórki Kiszone

Ogórki Kiszone are traditional Polish fermented cucumbers known for their sour taste and crunch.

Ingredients:

• 5 cucumbers
• 2 tablespoons salt
• 2 cloves garlic, halved
• 1 bunch dill
• 1 cup water

Cooking method:

1. Place cucumbers, garlic, and dill in a jar.
2. Dissolve salt in water and pour over cucumbers, making sure they are fully covered.
3. Seal the jar and let it ferment at room temperature for at least 2 weeks.

Russian Pickled Tomatoes

A staple in Russian households, these pickled tomatoes are a deliciously tangy side dish.

Ingredients:

• 1 kg ripe tomatoes
• 2 tablespoons salt
• 1 tablespoon sugar
• 2 cloves garlic
• 1 tablespoon black peppercorns
• 1 bay leaf

Cooking method:

1. Pack tomatoes, garlic, peppercorns, and bay leaf into a jar.
2. Dissolve salt and sugar in water to create a brine.
3. Pour the brine over the tomatoes, ensuring they are fully submerged.
4. Seal the jar and store in a cool place for at least 1 week before refrigerating.