Okinawa Pickled Vegetables

Prep Time: 15 minutes, Cook Time: 5 minutes


  • 1 pound fresh vegetables (radishes, carrots, squash)
  • 1 cup vinegar (white, apple cider or rice)
  • 1 cup water
  • 1 Tbsp kosher or sea salt
  • 1 Tbsp granulated sugar
  • Optional
    • 2 springs fresh herbs (thyme, dill, rosemary)
    • 1 tsp dried herbs or ground spices
    • 2 cloves garlic, sliced
    • 3 jalapeño peppers


  1. Wash and dry all vegetables and thinly slice into desired shapes and sizes. Evenly distribute vegetables into 2 wide-mouth jars and add optional herbs, spices, peppers, and garlic.
  2. Prepare the brine by adding the vinegar, water, salt, and sugar to a small saucepan and bringing to a boil. Stir until salt and sugar are dissolved.
  3. Once boiling, remove the brine from heat and pour over vegetables. Once the jars cool store in the refrigerator. The pickling will improve with age – the longer you wait, the better they are! Aim for 48 hours before opening. Seal jar and refrigerate for up to 2 months.