Recipe courtesy of Ming Tsai

Quick-Pickled Vegetables with Szechwan Peppercorns

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 10 min
  • Yield: 4 to 6 servings as a snack or side dish
Here is one of my favorite quick pickled veggie recipes. It goes great with my Air Fryer Chicken Wings with Soy Glaze. I also just love having them in the fridge at all times as a side dish or snack.



  1. In a large stainless steel saucepan, heat the rice vinegar, sugar and 1 teaspoon salt over medium heat until the sugar dissolves, about 5 minutes. Add the carrot, celery, onions, garlic, chiles and peppercorns. Cover and simmer over medium-low heat for 30 minutes. Remove from the heat and let cool to room temperature. The pickled vegetables can be refrigerated in an airtight container for up to 2 weeks.