While I admit that I gravitate towards baked goods, specifically muffins, as evidenced by the first two posts in the Love People Well series (found: here and here), I am spreading my wings and branching out!  Pull your mason jars!  We are making “quickles!!”  The easiest, tastiest, crunchiest spicy Asian-style quick pickled veggies!

No one can argue with the easily shareable/giftable nature of cookies, muffins, scones, etc. but does my single-dude contractor friend who saved our house from falling over this week want a batch of muffins?  I’m willing to wager that answer is “no.”  (Although, he’s never been one to turn down anything with chocolate chips, now that I think about it.)  And, any sort of spicy pickled ANYTHING is the fastest way to my Dad’s heart…Or a shared love of dogs is a close second. 😉

Either way, chop up some veggies and lets get started!  Pickling cucumbers or persian cucumbers are the best type of cucumber for these.  Pickling cukes will retain a bit more crunch, but I am an equally big fan of how persian cucumbers soak up the pickling liquid, but I admit they don’t remain as crunchy after 48 hours or so.  But in addition to cucumbers, these are other veggies you could include:

  • carrots
  • bell peppers
  • asparagus
  • onion or shallot
  • radishes
  • daikon
  • fennel
  • kohlrabi

Because we aren’t TRULY pickling the veggies in the preserving/heating/canning sort of way, they will not be a shelf stable item and need to be refrigerated.Technically, the veggies will start to take on flavor after about 30 minutes, but I suggest refrigerating the “quickles” for a full 24 hours for best results.  Then give them a try, and gift them to the spicy pickled veggie lovers in your life!

Not a bad way to use your garden’s excess summer produce, or a creative way to use your farmer’s market loot!

Lets start pickling:)  And show our friends and family some love with the finished product!

Spicy Asian Quick Pickled Veggies or “Quickles”

Prep Time: 10 minutes

Total Time: 24 hours

Yield: 2 - 16oz jars or 4 - 8 oz. jars

  • 1 c. rice vinegar
  • 4 tbsp. sugar
  • 3 tsp. soy sauce
  • 3 tsp. fish sauce
  • 4-8 hot dried Chinese peppers (2 to 3 peppers per jar)
  • 3-4 pickling or 2 persian cucumbers, halved lengthwise and sliced into sticks
  • 1 carrot, peeled and julienned
  • Other sliced veggies like: radishes, daikon, bell peppers, onion, shallot, fennel, kohlrabi, or asparagus
  • Other supplies:
  • 2 - 16 oz. glass mason jars OR 4 - 8oz. glass mason jars

In a bowl, whisk to combine vinegar, sugar, soy sauce, and fish sauce. Let sit until sugar dissolves.

Slice veggies as directed. Make sure to cut them a length that fits in your jar.

Arrange veggies in jar. We want the jar to be full, but not too tightly packed. If they are too tightly packed the vinegar mixture might not permeate as well. Fill the jars so that about 1/5 more veggies could fit. I like to arrange the veggies so that they look pretty through the glass.

Then place hot chiles in the jar so that they show through the glass on the exterior of the veggies (for aesthetic purposes).

Whisk the vinegar mixture again to make sure it it completely combined. Pour vinegar mixture into each of the prepped mason jars so that it just barely covers the veggies. If using 16oz. jars, this will be about a heaping 1/2 cup. If using 8oz. jars, this will be about a heaping 1/4 cup. Secure lids of jars and refrigerate.

These "quickles" taste best when allowed to "pickle" for 24 hours, but they begin to take on the flavor after about 30 minutes. Although after 30 minutes, the spiciness from the peppers will not have permeated. Even "quickles" require a bit of patience.