Nancy Ohs Pickled Vegetables Recipe

Name: Nancy Ohs Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium carrot, peeled; 1 small red bell pepper, seeded; 1 cucumber, peeled and seeded; 1 poblano pepper, seeded; 1/2 Daikon radish, peeled; 1/2 cup jicama, peeled; 1/2 cup green cabbage; 1/2 cup bok choy; 3-inch piece of fresh ginger, peeled and cut in thin slivers; 3 tablespoons salt; 1 cup sugar; 1 cup white vinegar

Servings: persons

1 medium carrot, peeled
1 small red bell pepper, seeded
1 cucumber, peeled and seeded
1 poblano pepper, seeded
1/2 Daikon radish, peeled
1/2 cup jicama, peeled
1/2 cup green cabbage
1/2 cup bok choy
3-inch piece of fresh ginger, peeled and cut in thin slivers
3 tablespoons salt
1 cup sugar
1 cup white vinegar

1
Two days before serving, cut all the veggies (except the ginger) to a matchstick size or julienne.
2
The goal is 1/4 x 1/4 by 2-inches.
3
(Be careful when you seed and chop the hot pepper, and keep your hands away from your face the oil from it can burn your eyes.)
4
In a large bowl, sprinkle the veggies with the salt and toss to coat them thoroughly.
5
Place the salted veggies in a colander or large strainer and let them stand and drain at room temperature for about 3 hours.
6
Rinse the veggies, and place in a large glass container.
7
Add the sugar, ginger, and the vinegar.
8
Mix well.
9
Cover and refrigerate for a minimum of 2 days before using.
10
Stir thoroughly after the first day.

289

kcal

Calories

Fat

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

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 12 ingredients. The key ingredients include: 1 medium carrot, peeled, 1 small red bell pepper, seeded, 1 cucumber, peeled and seeded, 1 poblano pepper, seeded, and more.

Yes, Nancy Ohs 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!

Nancy Ohs Pickled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions