Gingery Sweet Pickled Vegetables Recipe

Name: Gingery Sweet Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound 2- to 3-inch pickling cucumbers; 1 teaspoon pickling salt; 1/2 cup peeled, thin-sliced fresh ginger; 2 small dried chile peppers; 1 1/2 cups rice vinegar; 1 1/2 cups water; 1 1/2 cups sugar; 2 cups diagonal carrot slices (1/2 inch thick); 1 large bell pepper, cut into 1-inch squares; 3/4 pounds onions (1 large or 2 medium), cut into 1-inch chunks

Servings: persons

1
Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end.
2
Toss the cucumbers with 1/2 teaspoon salt in a bowl.
3
Let the cucumbers stand for 1 to 2 hours.
4
In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt.
5
Remove the pot from the heat, and add the carrots.
6
Let the mixture cool.
7
Drain and rinse the cucumbers, and drain them again.
8
Add the cucumbers, pepper, and onion to the saucepan.
9
Mix well, then transfer the vegetables and liquid to a 2-quart jar.
10
Cover the jar with a nonreactive cap, and refrigerate it.
11
The pickles will be ready to eat after about 3 days.
12
Refrigerated, they will keep for at least 2 months.

440

kcal

Calories

106

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound 2- to 3-inch pickling cucumbers, 1 teaspoon pickling salt, 1/2 cup peeled, thin-sliced fresh ginger, 2 small dried chile peppers, and more.

Yes, Gingery Sweet Pickled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gingery Sweet Pickled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions