A quick pickle is just vegetables covered in a warm mix of vinegar, sugar and salt, left to sit for as little as 20 minutes, no canning or long fermentation needed. Cucumber, carrot, radish and red onion all work well and add a sharp, crunchy side to rich or fried dishes.
A simple ratio
- 1 cup rice vinegar.
- 2 tbsp sugar.
- 1 tsp salt.
- Sliced vegetables of your choice.
Method
- Warm the vinegar, sugar and salt until dissolved, no need to boil.
- Pour over thinly sliced vegetables in a bowl or jar.
- Leave for at least 20 minutes, or refrigerate for a few hours for a stronger pickle.
The basic ratio
A reliable starting ratio for a quick pickle is roughly equal parts rice vinegar and water, with sugar and salt to taste, usually around a tablespoon of each per 250ml of liquid, adjusted depending on how sweet or sharp you want the result. This is enough to pickle sliced vegetables like carrot, daikon, cucumber or red onion within 20 to 30 minutes.
How long they keep
Quick pickles made this way are not preserved for long-term storage the way a proper canned pickle is, and should be kept in the fridge, where they stay good for around a week to ten days. The vegetables continue to soften the longer they sit, so for the crunchiest texture, eat them within the first two or three days.
Which vegetables work best
Firmer vegetables with some natural crunch, carrot, daikon, cucumber, red onion and radish, hold up best to a quick pickle, softer vegetables tend to turn limp rather than staying crisp within the short pickling window.
What to serve quick pickles with
- Banh mi and other sandwiches.
- Rice bowls, such as teriyaki chicken or bulgogi bowls.
- Gua bao and steamed buns.
- Rich, fried dishes such as katsu, karaage and pork belly.
- Grilled meat and noodle salads.
Flavour ideas
- Japanese style: rice vinegar, sugar, salt and a strip of kombu.
- Vietnamese style: carrot and daikon in rice vinegar, sugar and salt.
- Korean style: add a little gochugaru and garlic to cucumber pickles.
- Chinese style: add Sichuan peppercorns and a dried chilli to the brine.
- Fresh herbs: a few sprigs of coriander or dill in the jar.
Safety tips
Quick pickles are not shelf stable. Keep them in a clean, sealed jar in the fridge and use clean utensils to take them out. Throw them away if the brine turns cloudy, slimy or smells off.
FAQ
How long do quick pickles keep?
About a week in the fridge in a sealed jar, the vegetables soften a little more each day.
Can I use normal vinegar instead of rice vinegar?
Yes, a mix of white vinegar and a touch more sugar gets close, rice vinegar is just milder and slightly sweeter on its own.