Quick Pickled Vegetables Recipe


Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodMain Ingredient


 Eggplant5 Ounce (1/2 Of A Standard Size Or 140 Grams)
 Cucumber8 Ounce (225 Grams Or 1 Of Standard Size)
 Carrot2 Ounce (60 Grams Or 1/3 Of A Normal Size)
 Fresh ginger1 1⁄2 Inch
 Cabbage leaves9 Ounce (4 Leaves Or 250 Grams)
 Salt1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 159 Calories from Fat 8

% Daily Value*

Total Fat 0.94 g1.5%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5906.8 mg246.1%

Total Carbohydrates 37 g12.5%

Dietary Fiber 14 g56%

Sugars 18 g

Protein 7 g13.6%

Vitamin A 200% Vitamin C 177.4%

Calcium 17.4% Iron 13.4%

*Based on a 2000 Calorie diet


1. Prepare vegetables.
Eggplant: Trim cap and discard. Cut eggplant into quarters lengthwise, slice thinly, and soak in cold water for 10 minutes. Drain. Wrap in cheesecloth and squeeze out excess moisture.
Cucumber: Peel and seed. Cut into quarters lengthwise and slice thinly.
Carrot and ginger: Peel and cut into very thin slivers.
Cabbage: Finely shred.
2. Firmly knead salt and vegetables together by hand for about 1 minute to release moisture. Pat down mixture in a bowl, cover with plastic wrap, and top with a plate that covers as much surface area as possible. Place a 2-lb (1-kg) weight on top of plate and refrigerate. (A 2-cup measuring cup filled with water works well.) Can be served as soon as 2 or 3 hours later, but is best 4 or 5 hours after preparation. Keeps 2 to 3 days in winter.