Pickled Vegetable Pepper Slaw

Name: Pickled Vegetables Pepper Slaw
Prep time: 15 min
Total time: 255 min
Ingredients: 1 small turnip; 1 medium beet; 1/4 medium red cabbage; 2 medium carrots; 1/4 medium red onion; 2 medium jalapenos (optional); 2 large garlic cloves (smashed); 1 tbsp kosher salt; 3 tbsp honey; 1 lemon (juiced); 1/4 cup apple cider vinegar; 1/4 cup white vinegar; 1/2 cup orange juice (no pulp); 1 bay leaf (optional)

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Learn how to make pickled vegetables with a quick, no-heat method that delivers crunchy, tangy, and flavorful veggies perfect for salads, sandwiches, or snacks.

Pickled Vegetables in a Jar Picked out with Fork

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Quick Mix-In

Spice up your salad with pickled vegetables to give that tangy kick. Mix it with kale for a tasty Massaged kale Pickled Vegetable Side Salad. It’s also a great addition to your rice bowl dishes. Rice bowls are filled with a variety of flavors all in one dish.

Each bite gives you a different taste; your palette will thank you for not eating another bland meal. My Haitian culture inspires this pickled vegetable slaw recipe. We use a spicy condiment called Pikliz, which is made of shredded cabbage, onion, carrot, scotch bonnet peppers, citrus fruit, and spices.

We serve it with fried dishes such as pork (griot) or fried fish with a side of plantains and a salad of lettuce and tomatoes. Try it in this Turkey Meatball Wraps.

Don't Even Break a Sweat

If you’ve ever wanted to add a punch of flavor to your veggies without breaking a sweat, welcome to the world of cold pickled vegetables! In just a few minutes, you can transform humble ingredients like turnips, beets, and carrots into tangy, spicy delights—no stove required!

animated chef maika holding a chef knife.

My simple recipe for quick pickled vegetables is perfect for those who want to avoid heating the brine, giving you maximum flavor with minimum fuss.

What is Pickling?

Pickling is a method of preserving fresh veggies by submerging them in a mixture of vinegar, water, and salt. For cold pickling, you combine these ingredients without heating, allowing the acidity in the vinegar to break down the vegetable fibers while enhancing their flavor.

Over a few days, the quick pickle brine transforms the vegetables, giving them that signature tang and bright color. The basic formula? About 1 part vinegar to 1 part water, with salt and sugar added to taste, depending on how tangy or sweet you want your veggies.

a poster with that reads: remember: one part vinegar, one part water on a split screen one side with a picture of a bottle of vinegar and the other side with a glass of water.

Difference Between Cold and Hot Pickling

There are two main methods for making pickled vegetables: cold pickling and hot pickling. Cold pickling, or refrigerator pickling, uses a raw brine that’s poured over fresh veggies and then stored in the fridge. It’s quick and easy but needs refrigeration.

Hot pickling, on the other hand, requires heating the brine and sometimes sealing jars for long-term storage. The hot method works for shelf-stable pickles, but cold pickling offers a fresher taste and brighter crunch, making it perfect for quick pickled vegetables!

History of Pickling Vegetables

Pickling has been around for centuries, starting as a way to preserve the harvest and prevent spoilage. Ancient civilizations pickled everything from cucumbers to turnips, using brine to keep foods edible during long winters or sea voyages.

This simple technique allowed people to enjoy their fresh veggies long after harvest, creating deep flavors that have made pickled veggies a staple in kitchens worldwide. From traditional pickles to more modern flavors like jalapeño-spiced varieties, pickling has always been a creative way to extend the life of your produce.

Advantages of Pickled Vegetables

Pickled vegetables offer more than just a tasty crunch. They’re packed with health benefits, including probiotics that aid digestion. Pickling is also a great way to preserve seasonal vegetables, allowing you to enjoy fresh, in-season produce year-round.

Pickled veggies add a vibrant flavor and bright color to any dish, used as a topping to a salad, wrapped in a sandwich, or just snacking.

What is Vinegar? How is it Made?

Vinegar is made through a fermentation process where alcohol is exposed to oxygen and bacteria, transforming it into acetic acid—the key to that sharp, tangy flavor we love in pickling.

I love all things sour, from crunchy dill pickles and pickled mangos to salt and vinegar chips. How about you?

Whether it’s apple cider vinegar, white vinegar, or balsamic, each variety adds its own unique character to your pickles. In this simple recipe, vinegar not only preserves but also intensifies the flavor of your pickled vegetables.

More Delicious Recipes

Mix the vegetable slaw with tongs or gloves to massage the ingredients together. Plus, gloves make it easier to fill the jar with shredded vegetables.

Ingredients with Steps

To make pickled vegetables, start by peeling and thinly slicing the turnip, beet, red cabbage, carrots, red onions, and jalapeños, and smash the garlic cloves. Place the vegetables and garlic into a large jar.

In a separate bowl, mix white vinegar, water, lemon juice, kosher salt, and honey until fully dissolved, then pour the brine over the vegetables, ensuring they are fully submerged.

Seal the jar and refrigerate for at least 24 hours to develop flavor, though for best results, let the vegetables pickle for 2-3 days before serving.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Cold Pickling - Pickling method without heating the brine, best for quick refrigerator pickles.
Refrigerator Pickles - Pickled vegetables stored in the fridge, meant to be consumed within a few weeks.
Quick Pickled Vegetables - Vegetables pickled in a short amount of time using a cold brine, without heating.
Pickling Brine - A mixture of vinegar, water, salt, and sugar used to pickle vegetables.
Kosher Salt - A coarse-grained salt used for pickling due to its purity and texture. It is crucial in pickling because its pure, additive-free crystals dissolve evenly, helping to draw moisture from vegetables and maintain the perfect brine consistency for safe and flavorful preservation.

See the pickled vegetable pepper slaw recipe card for quantities.

Colorful pickled vegetable ingredients arranged for a healthy, vibrant salad or slaw.

Learn about prepping sweet peppers.

Shredding Vegetable Tips

two peeled carrots next to a japanese mandoline on a wooden cutting board

All the vegetables and peppers are either sliced or shredded. I suggest using a vegetable mandoline, like my Benriner Japanese Classic Slicer, a food processor with a shredder attachment, or a shredding peeler to finish the prep work quickly. Learn more about using the Japanese Mandoline.

Get the Benriner Mandoline Slicer.

Chocolate & Zucchini: Grated Carrots, Three Ways has an insightful post on what carrots visually look like when using different cutting methods, such as the mandoline and different sides of the box grater.

Substitutions

Dairy Free

Yay! This recipe is dairy-free.

Gluten-Free

Bonus! This recipe is also gluten-free.

Vegetarian

Honey - Swap with maple syrup or agave nectar for a vegan option.

Convenience

Honey - Substitute with regular, coconut, or brown sugar for a deeper flavor. Just know that coconut sugar is not as sweet as cane sugar, and you might have to use more than usual, but not too much since it has a subtle coconut taste, which can affect the overall flavor of the pickled vegetables.
Jalapenos - Use red pepper flakes or a different pepper you think will go well with your vegetable mixer.
White Vinegar and Apple Cider Vinegar - Use only one or rice vinegar or white wine vinegar, which is a good substitute for white vinegar in pickling recipes. It has a milder, slightly fruity flavor compared to regular white vinegar. Plus, white wine vinegar can offer a subtle twist to the overall taste of your pickled vegetables.
- However, since it’s less acidic than white vinegar, it might produce a slightly softer tang, so you can use it at a 1:1 ratio for most recipes without drastically altering the outcome.
- Or try red wine vinegar, which has a bold, tangy flavor with fruity and slightly sweet undertones, which can add a richer, deeper taste to pickled vegetables than other vinegar.
- The vinegars just depend on what you plan to use your pickles for. Just ensure that the overall vinegar-to-water ratio remains balanced to keep the pickling process safe and effective.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

Vegetables - Try pickling cauliflower, bell peppers (e.g., red, green, or yellow), cucumbers, green beans, parsnips, radishes, or hot peppers.
- For cold pickling, jalapeños or serrano peppers work best, providing a balanced heat and maintaining their crisp texture in the brine.
- The vegetables should be cut into uniform, bite-sized pieces or thin slices to ensure even brining and a consistent texture.
Herbs and Spices - Add fresh herbs or whole spices like dill, mustard seeds, bay leaves, black peppercorns, or crushed red pepper chili flakes for extra flavor.

animated chef maika in full chef uniform and hat.

Have you ever had pickled watermelon rind? You peel the green skin and remove any of the red parts of the watermelon, slicing it into matchsticks.

Common Mistakes to Avoid

Below are common issues that you may run into when making pickles.

Soft Vegetables - If your pickles aren’t crunchy, they may not be fully submerged in the brine. Always keep veggies fully covered.
Too Sour - If the brine is too tangy, reduce the amount of vinegar next time or add a touch of sugar to balance the acidity.

Serving Suggestions

My Massaged Kale Salad - Add pickled veggies for a pop of crunch; click here for the recipe.
Wraps - Layer pickled veggies with your favorite protein for added tang, like my Meatball Wrap with Veggies.
Grilled Meats - Serve alongside grilled chicken, steak, or fish for a zesty side; try it with my Quick Beef Kebabs recipe.
Sandwiches - Use as a topping for sandwiches and burgers for extra flavor. My favorite is on shwarma wraps and pita sandwiches.

Equipment

Mandoline - To thinly slice or shred the vegetables. If your mandoline doesn't have teeth blades to make julienne/matchstick cuts. I suggest slicing it into 14-inch pieces, then stacking them and slicing them into strips. I've used my Benriner Japanese Classic Slicer for over 20 years; it's super convenient and tucks away in a drawer.
Large Mixing Bowl - Used to combine all the shredded vegetables before placing them in the jar.
Mason Jar - To store pickled vegetables to ensure long-lasting freshness. I recommend the Ball Regular Mouth 32-Ounces Mason Jars.

Kitchen Must Haves - Find other tools I use here.

Storage

Refrigerator - Keep pickled vegetables refrigerated for up to 3-4 weeks.
Freezer - It is not recommended to freeze as pickled vegetables may lose their texture.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tips

Kosher Salt - Use kosher salt for best results; iodized salt can alter the flavor. Iodized salt alters the flavor in pickling because the added iodine can create a metallic or bitter taste, interfering with the brine's clean, natural flavors.
Adjustments - Feel free to tweak the amount of sugar or vinegar, but keep a proper 1:1 vinegar-to-water ratio for safe pickling.
Beets - Prepare your area when cutting beets since it does bleed. I suggest you use a plastic cutting board (you can place a towel between it and your wooden cutting board).
- The color-coded plastic cutting boards I bought work perfectly for this; I place them on top of my wooden board to protect them from certain ingredients, such as beets.
- Some may choose to wear gloves.
- I usually rinse right after with no issues. Have paper towels handy to pick up any beet liquid spills quickly. Rinse everything right away.
Cutting Chili Peppers - Do not touch your eyes afterward; immediately wash your hands and equipment.
- Keep your area clean and clear of unnecessary equipment and other items. You'll need a plastic cutting board; try BPA-Free Flexible Plastic Cutting Board Mats, knife, and gloves.
- You may want to wear gloves, especially for hotter peppers like habanero.
- The pith (white flesh) and the seeds contain the capsaicin oil that holds the heat level; if you want less heat, remove these parts of the pepper.
- Rubbing alcohol may help wash the capsaicin off of things; do not put the alcohol directly on foods.
- Learn more about prepping chili peppers here.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.

Frequently Asked Questions

Can I reuse the brine?

It’s best to make fresh brine each time for the best flavor and safety.

What's a Japanese mandoline?

The Japanese Mandoline is primarily plastic with carbon stainless steel blades. It usually has no “kick” stand to prop it at a 45-degree angle.

However, it is very convenient. It is slick in design, and the blades can easily be changed. This tool is used for shredding and slicing vegetables and fruit in various ways. An example would be the Benriner Japanese Classic Slicer that I use.

How long do refrigerator pickles last?

They can last up to 3-4 weeks in the refrigerator.

Can I adjust the sweetness?

Yes, you can add more or less honey or sugar to suit your taste.

What other fresh vegetables can I pickle?

Try cucumbers, cauliflower, green beans, or peppers for variety.

Why are my pickles soft?

Make sure the vegetables are fully submerged in the brine to keep them crisp.

Side Dish Recipes

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Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

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Have a Comment or Question?

Pickling couldn’t be easier! This no-heat pickling method is quick, versatile, and perfect for experimenting with different vegetables and flavors. I’d love to hear what combos you try—drop your experience in the comments and let’s get pickling!

If you have a question or comment about this quick pickled veggies recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!

Pickled Vegetable Pepper Slaw

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