Quick pickled vegetables

Ready to eat in just two hours!

My husband and I, not to mention our adorable three year old great-nephew, share a huge fondness for all things pickled so this recipe is a bit hit at our table. It makes a nice change from salad and serves as a perky side dish suitable for all kinds of mains, particularly during barbeque and picnic season.


  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 6 radishes, thinly sliced
  • 4” (10 cm) piece of daikon, halved lengthwise and thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 1 tablespoon (15 mL) coarse kosher salt
  • 1 cup (250 mL) unseasoned rice vinegar
  • 1/4 cup (60 mL) white sugar
  • 1 teaspoon (5 mL) sesame seeds, toasted


  • Wash all vegetables then slice as directed.
  • Layer the cut vegetables in a broad, shallow dish; sprinkle a bit of the coarse salt between each layer of vegetables.
  • Toss well with your hands to combine vegetables and salt.
  • Cover loosely and let sit for 1 – 2 hours, stirring occasionally.
  • In a jar with a tight lid, combine the rice vinegar and sugar; cover and shake vigorously until sugar is completely dissolved. Set aside.
  • 1 hour before serving time, drain off any water that has accumulated in the bottom of the dish of vegetables and salt.
  • Pour the rice vinegar and sugar mixture over the drained vegetables and stir to combine.
  • Cover loosely and let sit for one hour, stirring occasionally.
  • When ready to serve, drain off the liquid and transfer the pickled vegetables to a serving bowl.
  • Sprinkle toasted sesame seeds on top.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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