Easy Chinese Pickled Vegetables Recipe
- Appetizers & Snacks, Autumn, China, Food Preservation, Pickling, Summer, Vegetarian
Discover the vibrant flavors of homemade Chinese Pickled Vegetables! This easy recipe combines colorful, crisp veggies with a tangy, savory brine, making it a delicious addition to any meal. Whether served as a side dish, a topping for rice bowls, or a zesty snack, these pickles bring a burst of flavor to your table. Simple to prepare and packed with fresh, bold tastes, this recipe is a must-try for anyone looking to add a bit of Asian flair to their kitchen!

Ingredients:
- 1 small head of cauliflower
- 2 bell peppers (red and yellow)
- 4 carrots
- 4 stalks of celery
- 400 g white radish (daikon)
- 800 ml Chinese chicken broth
- 400 ml rice wine vinegar
- 6 tablespoons sugar
- 4 tablespoons Chinese cooking wine (Shaoxing)
- 4 tablespoons roasted sesame oil
- 4 tablespoons soy sauce
- 2 teaspoons salt
- 6 dried chilis (sliced into rings) – about 2 tablespoons
- 2 tablespoons coriander seeds (whole)

Directions:







(1) Prepare the Brine:
In a large bowl, combine all the ingredients for the brine: Chinese chicken broth, rice wine vinegar, sugar, Chinese cooking wine, roasted sesame oil, soy sauce, salt, dried chilis, and coriander seeds. Pour in the Chinese chicken broth hot to dissolve the other ingredients. Stir the mixture well and set it aside.
(2) Prepare the Vegetables:
Cut the bell peppers, carrots, celery, and daikon radish into thin sticks. Break the cauliflower into small florets or pieces. Blanch each type of vegetable separately in boiling water for 1-2 minutes to preserve their color and flavor.
(3) Divide the Vegetables into Jars:
Evenly distribute the blanched vegetables among sterilized jars.
(4) Fill with Brine:
Pour the cooled brine over the vegetables until they are completely submerged.
(5) Let It Infuse:
Seal the jars tightly and allow them to cool to room temperature before placing them in the refrigerator. Let the vegetables infuse in the fridge for 2-4 days for the flavors to meld. Your pickled vegetables are now ready to enjoy!

Some Recipe Tips:
Quantity Tip: This recipe makes enough pickled vegetables for two large jars of 1.7 liters each. Perfect for enjoying some right away and saving the rest for later – or for sharing a jar of homemade pickled vegetables with family and friends!
Use Fresh Ingredients: Fresh vegetables will enhance the flavor and crunch of your pickled vegetables. Whenever possible, choose seasonal produce.
Storage Tips: Make sure to label your jars with the date they were made. Once your pickled vegetables are ready, store them in the refrigerator. They typically last about 2 to 4 weeks, depending on the ingredients and how well they’re sealed. Ensure the vegetables are fully submerged in the brine and use clean utensils when serving to prevent contamination. Always check for any signs of spoilage, such as off smells, unusual colors, or mold, before enjoying your homemade pickles!

Easy Chinese Pickled Vegetables Recipe
Course: Appetizers & Snacks, Pickling, VegetarianCuisine: ChinaDifficulty: Easy2 large
jars (1.7 liters)20-30
minutesDiscover the vibrant flavors of homemade Chinese Pickled Vegetables! This easy recipe combines colorful, crisp veggies with a tangy, savory brine, making it a delicious addition to any meal. Whether served as a side dish, a topping for rice bowls, or a zesty snack, these pickles bring a burst of flavor to your table. Simple to prepare and packed with fresh, bold tastes, this recipe is a must-try for anyone looking to add a bit of Asian flair to their kitchen!
Ingredients
1 small head of cauliflower
2 bell peppers (red and yellow)
4 carrots
4 stalks of celery
400 g white radish (daikon)
800 ml Chinese chicken broth
400 ml rice wine vinegar
6 tablespoons sugar
4 tablespoons Chinese cooking wine (Shaoxing)
4 tablespoons roasted sesame oil
4 tablespoons soy sauce
2 teaspoons salt
6 dried chilis (sliced into rings) - about 2 tablespoons
2 tablespoons coriander seeds (whole)
Directions
Prepare the Brine:
In a large bowl, combine all the ingredients for the brine: Chinese chicken broth, rice wine vinegar, sugar, Chinese cooking wine, roasted sesame oil, soy sauce, salt, dried chilis, and coriander seeds. Pour in the Chinese chicken broth hot to dissolve the other ingredients. Stir the mixture well and set it aside.
Prepare the Vegetables:
Cut the bell peppers, carrots, celery, and daikon radish into thin sticks. Break the cauliflower into small florets or pieces. Blanch each type of vegetable separately in boiling water for 1-2 minutes to preserve their color and flavor.
Divide the Vegetables into Jars:
Evenly distribute the blanched vegetables among sterilized jars.
Fill with Brine:
Pour the cooled brine over the vegetables until they are completely submerged.
Let It Infuse:
Seal the jars tightly and allow them to cool to room temperature before placing them in the refrigerator. Let the vegetables infuse in the fridge for 2-4 days for the flavors to meld. Your pickled vegetables are now ready to enjoy!
Notes
- Quantity Tip: This recipe makes enough pickled vegetables for two large jars of 1.7 liters each. Perfect for enjoying some right away and saving the rest for later – or for sharing a jar of homemade pickled vegetables with family and friends!
- Use Fresh Ingredients: Fresh vegetables will enhance the flavor and crunch of your pickled vegetables. Whenever possible, choose seasonal produce.
- Storage Tips: Make sure to label your jars with the date they were made. Once your pickled vegetables are ready, store them in the refrigerator. They typically last about 2 to 4 weeks, depending on the ingredients and how well they're sealed. Ensure the vegetables are fully submerged in the brine and use clean utensils when serving to prevent contamination. Always check for any signs of spoilage, such as off smells, unusual colors, or mold, before enjoying your homemade pickles!