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Asian Pickled Green Beans and Carrot Sticks

Recipe card by Rita1652Editorial by recipesvibrant · Updated October 13, 2026
AsianVeganSavory< 60 MinsFor Large GroupsCanning
Asian Pickled Green Beans and Carrot Sticks

Total time

60 min

Servings

20

Calories

49.6

Category

Vegetable

Add a vibrant, tangy crunch to your next meal with these Asian-inspired pickled green beans and carrot sticks. This vegan, refrigerator-style pickle recipe combines the snap of fresh garden vegetables with the aromatic depth of rice vinegar, ginger, and garlic. Perfect for meal prepping, side dishes, or as a healthy snack, this recipe is quick to assemble and offers a complex flavor profile that balances savory and acidic notes.

Ingredients

Makes 20 servings

  • 2 1/2 garlic cloves
  • 4 lemongrass
  • 1 ginger
  • 1 -2 sugar
  • 1 -2 allspice
  • 1 peppercorns
  • 4 water
  • 10 vinegar
  • 2 salt
  • 4 tamari soy sauce
  • 1 cilantro

Method

  1. Trim beans to fit jar and slice carrots to match the beans.

  2. Cook carrots and beans in hot water for 3 minutes then drain.

  3. Pack them into hot sterilized jars.

  4. In a pot heat remaining ingredients and simmer 5 minutes.

  5. Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.

  6. Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.

  7. Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.

Cook's notes

  • For the best texture, ensure your green beans are blanched for exactly 60 seconds and immediately shocked in ice water.
  • Pack your vegetables as tightly as possible into the jars to ensure they stay submerged in the brine.
  • Allow the pickles to sit in the refrigerator for at least 24 hours before serving to allow the flavors to fully develop.

Easy swaps

  • Add a pinch of red pepper flakes or a slice of fresh Thai chili if you prefer a spicy kick.
  • Swap regular soy sauce for tamari to make this recipe gluten-free.
  • Use coconut sugar or maple syrup as a vegan-friendly alternative to white sugar for a subtle caramel undertone.

Frequently asked

Can I eat these pickles right away?

While you can eat them after they cool, the flavors are significantly better after the vegetables have marinated in the brine for at least 24 hours in the refrigerator.

Are these pickles vegan?

Yes, this recipe is 100% plant-based, using only vegetables, vinegar, aromatics, and spices.

Do I need to can these in a water bath?

This recipe is designed as a 'refrigerator pickle,' meaning it is not processed for long-term shelf-stable storage. Simply pack them in a jar and keep them in the fridge.

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