My L.A. Style Mixed Veggie Pickles
I’ve always had a soft spot for pickles, but my L.A. Style Mixed Veggie Pickles hold a special place in my heart. This recipe was inspired by the vibrant, multicultural flavors of Los Angeles, where I grew up. It combines the crunch of fresh vegetables with a tangy, sweet, and salty brine that’s completely addictive. The first time I made these L.A. Style Mixed Veggie Pickles, I was instantly transported back to the bustling food markets of L.A., where the air is filled with the scent of spices and sizzling street food.
The Inspiration Behind the Recipe
Creating this L.A. Style Mixed Veggie Pickles recipe was like taking a trip down memory lane. I remember my mother always keeping a jar of homemade pickles in the fridge, ready to be added to our meals. But I wanted to give them a twist—something that reflected my love for L.A.’s diverse food scene. So, I decided to incorporate a mix of veggies and a brine that was both familiar and bold, combining elements from Korean and American cuisine. The result? A pickle that’s not just a side dish, but a celebration of the city I love.
The Process of Making Them
Making these L.A. Style Mixed Veggie Pickles is a breeze, and the process is as enjoyable as the end result. I start by preparing a mix of fresh vegetables—celery, cucumber, daikon radish, onion, and a hint of chili for those who like a little kick. The brine is simple yet flavorful, with soy sauce, white vinegar, sugar, and water coming together to create that perfect balance of sweet, sour, and salty. Once the brine is boiled, it’s poured over the veggies, and the waiting game begins. I love watching the colors of the vegetables brighten as they soak up the brine, knowing that in just a short while, they’ll be ready to enjoy.
Enjoying the Pickles
After letting the L.A. Style Mixed Veggie Pickles sit in the fridge for a bit, the real fun begins—eating them! They’re perfect as a crunchy side to a bowl of rice or a topping for a sandwich, adding a burst of flavor to every bite. I find myself reaching for these pickles almost every day, whether it’s to spice up a meal or simply as a snack. They’re a little taste of L.A. in a jar, and I hope they bring as much joy to your kitchen as they do to mine.
Table of Contents
Chef’s Notes- L.A. Style Mixed Veggie Pickles
- Uniform Cutting: Make sure to cut the vegetables uniformly, especially the daikon radish and cucumbers. This ensures even pickling and a consistent texture across the batch.
- Adjusting Sweetness and Saltiness: Depending on your taste, you can adjust the sugar and soy sauce ratio. For a sweeter pickle, add an extra tablespoon of sugar. For a less salty version, reduce the soy sauce slightly and add a pinch of sea salt instead.
- Cooling Brine: Allow the brine to cool slightly before pouring it over the vegetables to avoid cooking them. This helps the veggies maintain their crispness.
- Use Fresh Vegetables: Always use fresh, firm vegetables for the best texture and flavor. Limp or old vegetables won’t pickle as well and may result in a mushy texture.
- Storage Tips: Store the pickles in a glass jar rather than plastic to prevent any unwanted flavors or chemicals from leaching into the brine.
- Experimenting with Flavors: Feel free to add spices like black peppercorns, coriander seeds, or a bay leaf to the brine for an extra depth of flavor.
- Marination Time: While the recipe suggests refrigerating for at least an hour, for best results, let the pickles marinate in the fridge for at least 24 hours before serving. This allows the flavors to meld more deeply.
- Serving Suggestions: These pickles pair beautifully with grilled meats, Korean BBQ, or even as a tangy addition to a sandwich or burger.
L.A. Style Mixed Veggie Pickles
4
servings15
minutes5
minutes50
kcal1
hour1
hour20
minutesDive into the vibrant flavors of L.A. with these L.A. Style Mixed Veggie Pickles! This Korean-inspired pickle recipe combines a medley of vegetables with a tangy, sweet, and salty brine that will leave your taste buds dancing. Perfect as a side dish or a crunchy addition to your favorite meals, these pickles are sure to become a staple in your kitchen. Easy to make and totally vegan, you’ll find yourself reaching for these pickles time and time again!
Ingredients
Vegetables
3 to 4 stalks celery cleaned and cut into 1½ inch pieces
2 small seedless cucumbers sliced into ½ inch thick rounds
6 ounces daikon radish cut into ½ inch x 1½ inch x ¼ inch pieces
1 cup sliced onion cut into ½ inch x 1½ inch x ¼ inch pieces
green chili pepper sliced into ½ inch pieces
red chili pepper sliced into ½ inch pieces
Pickle Brine
1 cup soy sauce
1 cup white vinegar
½ cup sugar white or brown
2 cups water
- Alternative Ingredients:
Celery: Can be replaced with bok choy stalks.
Cucumber: Use zucchini as an alternative.
Daikon Radish: Substitute with regular radish or turnip.
Onion: Shallots can be used instead.
Chili Peppers: Bell peppers for a non-spicy version.
Directions
- Prepare Vegetables – In a large bowl, combine the celery, cucumber, daikon radish, onion, green chili pepper, and red chili pepper. Mix thoroughly using both hands to ensure even distribution.
- Pack Jar – Transfer the mixed vegetables into a thick glass jar or an airtight container. Set aside while you prepare the brine.
- Make Brine – In a saucepan, combine soy sauce, white vinegar, sugar, and water. Stir well to dissolve the sugar. Cover the pan and bring the mixture to a boil over medium-high heat. If it starts to boil over, slightly crack the lid open.
- Boil Brine – Once boiling, uncover and let it boil for an additional 2 minutes to ensure all flavors meld together.
- Pour Brine – Carefully pour the hot brine over the vegetables in the jar until they are fully submerged. Allow the mixture to cool completely at room temperature.
- Refrigerate – Once cooled, seal the jar with a lid and refrigerate for at least an hour before serving to let the flavors develop.
Equipment
- Chef’s Knife
- Cutting Board
- glass jar
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 50kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 150mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
- Protein: 2g
- Vitamin A: 2IU
- Vitamin C: 10mg
- Calcium: 4mg
- Iron: 6mg
FAQs- L.A. Style Mixed Veggie Pickles
Can I use apple cider vinegar instead of white vinegar?
Yes, you can substitute apple cider vinegar for white vinegar. It will add a slightly fruitier tang to the pickles.
How long do these pickles last in the refrigerator?
These pickles can last up to 2 weeks in the refrigerator when stored in an airtight container.
Can I make these pickles spicier?
Absolutely! You can increase the amount of green and red chili peppers or add a pinch of red pepper flakes to the brine for extra heat.
Can I reuse the brine for a second batch of pickles?
It’s not recommended to reuse the brine for a second batch as the flavor and acidity may be diminished after the first use. However, you can use it to marinate other vegetables for a shorter time.
Can I add garlic or ginger to the pickles?
Yes, adding thinly sliced garlic or ginger can enhance the flavor profile. Add them to the brine while it’s boiling for a more pronounced flavor.
