Soy Pickled Vegetables

Soy Pickled Vegetable’s

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Course: Condiments, Pickled, Side Dish
Keyword: Asian, Condiments, Pickled
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 People


  • Cutting Board
  • Knife
  • Pot
  • Jar

Adjust Servings


  • 4-5 stalks Celery
  • 1 small dikon radish
  • 1 head garlic peeled and bottom cut off.
  • 4-5 jalapeño sliced
  • 1 medium onion

Brine Ingredients

  • 2 cups water
  • 1 cup soy sauce
  • 1/2 cup can sugar
  • 1/2 cup vinegar any clear vinegar will work (rice,white…)


  • Wash and cut vegetables into bite size pieces. Place in a bowl and mix up.
  • Add your mixed vegetables in to jars or class containers. Make sure to pack them in.
  • Add your water, soy sauce, and sugar to a pot and bring to a boil. Gently boil for 2-3 minutes over medium heat until sugar is dissolved. Turn off heat and add your vinegar.
  • Pour the brine over the vegetables. Make sure all the vegables are submerged in the brine. Close tightly with a lid and leave at room temperature for 1 to 2 days. Then refrigerate. Pickles can be eaten the next day.
  • Eat by its self or serve it as a condiment.

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