Today’s Chinese Pickled Vegetables Recipe is a simple and tasty way to preserve vegetables! Chinese preserved vegetables are simple to make and very healthy for you. We’ll show you how to make pickled Chinese vegetables–you’ll want to make them every week! Chinese pickles are a great way to preserve vegetables for later use. I’m also sharing some of the food experiences during my trip to China!
Why we love Chinese Pickled Vegetables Recipe
Pickling and Brining are a great way to preserve root vegetables. I love to make Chinese Pickled Vegetables Recipe as my root vegetables are getting close to expiring. I get to extend the shelf life plus have a tasty snack too.
Tips for Chinese Pickled Vegetables Recipe
• Pickled Chinese vegetables are really simple to make and only require a few easy to find ingredients.
• I used white and orange petite carrots with some petite cucumbers all purchased at Trader Joes. Ohhhh and the Rice Vinegar was from TJ’s too! Then it’s just a bit of sugar and some salt and that’s it!! So simple and so good.
• Traditionally, the at home Chinese meal always includes a little something pickled on the table. So, I figured we’d start off our series of Chinese recipes with some Chinese Pickled Vegetables.
• Chinese Pickled Vegetables Recipe is a common side dish and is normally served as a pre-meal appetizer. The Chinese use pickling and brining to preserve perishable food items.
How to Make Chinese Preserved Vegetables
- In a small sauce pan bring rice vinegar, sugar, and sea salt to a slow simmer; cook 1 minute or until sugar dissolves.
- Remove from heat and cool.
- Place cut vegetables in a jar or container with a tight fitting lid; pour cooled pickling dressing into container.
- Let stand for 3 hours to overnight in fridge.
- (they get more flavorful with more time.)
- Use within a week.
- Enjoy!
Open Market in Yantai, China
I’m super excited to be able to share highlights of my recent trip to China with all of you. . . the food, people, and culture were amazing to experience so with that being said we are jumping over to the beautiful land of China for the next few weeks for our Culinary Journey Around the World!
My adventures in Street Food Yantai, China
Now, let’s get to talking about my trip to China and the food. The photo’s below were taken in a providence called Yantai, it’s a smaller (only 6.5 million compared to Beijing at 33 million) coastal city.
The city is located in the northeast of the Shandong Province. It’s bordered by both the Yellow Sea and the Bohai Sea, and lies across from South Korea and Japan. There is evidence suggests Yantai existed as a city as long as 10,000 years ago.
Pretty incredible, right?!
These oysters on the half shell were simply amazing! They had rice noodles on them with garlic and chives. I could have eaten them all myself. . . seriously! The seafood in Yantai is caught fresh daily and the people I was with assured me I’d be just fine.
I’ve heard that eating street food in smaller cities is probably not such a great idea but in the large areas it’s said to be pretty safe.
This a photo of the seafood isle at the open market. . . 
You’ve just gotta go to China with an open mind around the food and even play with getting a little adventurous while you’re at it! We tasted everything from a sit down sushi restaurant, local family style, the open market, and street food too.
I loved it–such a fun adventure!
We enjoyed the most amazing sushi at the Zhen Chinese restaurant in the Wanda Vista Hotel, Yantai in Shandong Province, China. The food just kept on coming and it was all exquisite (possibly excepting the sea urchin but, I did try it)!
My first time to eat at Hot Pots Restaurant and taste Chinese Beer!
• I was a newbie to the Hot Pots style restaurant. . . it was super cool!
• Being new I went for the mildest hotness on hot pot broth and it’s a good thing. They do not mess around with the heat index in the spiciness of foods in China.
• Start with meats and the items that take longer to cook then save the vegetables for last because the hot pepper oils LOVE to attach themselves to the greens– it transforms to a whole new level of spicy-hot!
• Eating meat again will cool off your mouth and apparently the key to digesting spicy hot foods is to eat ice cream right after then the cream coats the spicy. . . it’ll make it’s route SO much happier. 🙂
• I had to give Chinese Beer a try – it has very mild, light flavor. It’s actually pretty good and with the hottie-ness of the hot pots, I found it to be quite a refreshing combination.
The only thing I’d to give a thumbs down is the on the bread. . . the don’t do it well. It looks lovely but it’s got hardly any flavor and the texture is just off! That purple bite in the photo above nearly took out my front teeth!
For reals.
Whatever was in the center was rock hard. I learned a good lesson though and broke things apart before just sinking my teeth into them from that moment on! 🙂
The photo’s above are from a more casual dining restaurant. . . the fish always have their heads and tails on- it’s just part of the culture there AND nope I didn’t eat any chicken feet soup! (although they sure love it there).
I discovered that Durian Desserts are NOT my favorite… not so much.
Chinese Pickled Vegetables Recipe
Today's Chinese Pickled Vegetables Recipe is a simple and tasty way to preserve vegetables!
Ingredients
- 1 cup white carrots, match-stick cut
- 1 cup orange carrots, match-stick cut
- 1 cup cucumbers, match-stick cut
- 1 1/2 teaspoons sea salt
- 1/4 cup rice vinegar
- 2 1/2 tablespoons sugar
Instructions
- In a small sauce pan bring rice vinegar, sugar, and sea salt to a slow simmer; cook 1 minute or until sugar dissolves.
- Remove from heat and cool.
- Place cut vegetables in a jar or container with a tight fitting lid; pour cooled pickling dressing into container.
- Let stand for 3 hours to overnight in fridge.
- (they get more flavorful with more time.)
- Use within a week.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 549mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 1g
More Chinese Recipes
• Chinese Honey Garlic Chicken
• Chinese Mango Coconut Pudding
• Asian Cucumbers with Sweet Vinegar Dressing
Chinese Pickled Vegetables Recipe are a quick and easy appetizer for any meal!
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Love Always,
Ruthie & Madeliene
Ruthie & Madeliene
Owners at Cooking With Ruthie
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I traveled in China in the late eighties, though thru Bejing forst, them almost 3 weeks throught Guandong province in the south (Canton, Foushong and Luo Fu Shan).
Thank you for your Instagram like (I’m @chihealer) which enabled me to find your wonderful blog!
It’s so nice to meet you! I loved China and want go again. . .it sounds like your trip was amazing too! Thank you for your kind words and I’m happy to connect as well. I hope you have a wonderful Easter weekend 🙂 xoxo~ Ruthie
Perfect with a bowl of ramen.