Spicy Pickled Vegetables Recipe

5 from 1 review

These spicy pickled vegetables are the perfect addition to salads and sandwiches. They are low in fat and calories and will make your next meal pop with bright flavors!


  • 1 red bell pepper (cored, seeded and sliced into 1 1/2- inch chunks)
  • 2 cups cauliflower (sliced into bite size chunks)
  • 1 medium carrot (peeled and sliced into 1 1/2-inch chunks)
  • 2 cups cabbage (chopped bite size)
  • 1 jalapeno pepper (seeds discarded)
  • 1/2 red onion (sliced into think half moons)
  • 1 teaspoon salt

Pickling juice

  • 2 cups Nakano Citrus Seasoned Rice Vinegar
  • 1 teaspoon red pepper flakes
  • 3 1/2 tablespoons granulated sugar
  • 1 teaspoon kosher salt


  1. Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
  2. Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.


These spicy pickled vegetables will keep refrigerated for up up to 3 weeks.


Keywords: recipe, condiment, topping

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