Go Back
–+ servings
mixed vegetables pickled in pint jars on a blue towel
Print Recipe Add to Collection

Gochujang Quick Pickled Vegetables

Crisp vegetables in a quick pickle brine flavored with gochujang.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Condiments
Cuisine: Asian American
Servings: 10
Calories: 90kcal
Author: Judy Purcell

Ingredients

  • 2 pint-size wide mouth jars with lids

BASIC BRINE:

  • 1 cup filtered water
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar , or honey
  • 2 tablespoons gochujang paste
  • 1 tablespoon sea salt

JAR CONTENTS:

  • 4 cups vegetables , sliced 1/4-inch thick
  • 6 cloves garlic , sliced
  • 2 tablespoons black peppercorns

Instructions

  • Mix the brine ingredients in a saucepan over med-high heat about 5 minutes to dissolve sugar and salt. (Remove from heat so it doesn't continue to evaporate.)
  • Slice the vegetables (cauliflower, broccoli, zucchini, radishes, carrots, etc.) ¼-inch thin slices. Divide the peppercorns in the bottom of each jar.
  • Pack the vegetables with the garlic into the jars.
  • Pour the hot brine over the contents in the jar to just below the rim (the brine should cover all the vegetables).
  • Cool to room temperature, screw on the lid and refrigerate for up to 2 months.

Notes

NOTE: This quick pickling recipe is NOT for unrefrigerated shelf storage and does not include fermentation as some classic pickling recipes do. 
Tips & Variations
  • Customize the brine with more spicy flavor by adding more gochujang, or adjust the sweetness with more or less sugar.

Nutrition

Calories: 90kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 746mg | Potassium: 264mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4823IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg