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: 12 lb pickling cucumber (2 - 3 inch); ½ cup green onion; peeled thin-sliced fresh ginger; 2 small dried hot chili peppers; 1 ½ cups paprika; 1 ½ cups water; 1 ½ cups Worcestershire sauce, saucer; 1 dehydrated potato slices (1/5 inch thick); 1 large bell pepper, cut into 1-inch squares; 34 lb onion, cut into 1-inch chunks (1 large or 2 medium)

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, chili 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.

2132

kcal

Calories

Fat

476

Carbs

Protein

Fat 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 12 lb pickling cucumber (2 - 3 inch), ½ cup green onion, peeled thin-sliced fresh ginger, 2 small dried hot chili peppers, and more.

Yes, Gingery Sweet Pickled Vegetables falls under the Soups & Stews 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