Pickled Bok Choy Recipe

Trim and cut

Trim the root ends of the baby bok choy and remove any damaged outer leaves. Slice each bok choy lengthwise in half. If using larger bok choy, quarter lengthwise so pieces are about 2–3 inches across. Rinse under cold water to remove grit and shake or pat dry.

Peel and julienne the carrot and slice the green onions on a diagonal, if using. These add color and texture and should be distributed evenly among jars or containers.

Combine brine ingredients

In a small saucepan combine 1 cup water, 1 cup rice vinegar, 3 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 tablespoon whole peppercorns, 1 teaspoon mustard seeds, 1 teaspoon crushed red pepper flakes, 2 smashed garlic cloves, and 1 tablespoon thinly sliced fresh ginger.

Heat and dissolve

Bring the mixture to a gentle simmer over medium heat, stirring briefly until the sugar and salt dissolve (about 2–3 minutes). Do not boil vigorously; once dissolved, remove from heat and let cool for 2–3 minutes so it’s hot but not scalding.

Pack bok choy into jars

Place the halved bok choy, carrots, and green onions upright or layered into a clean 1-quart (or two pint) heatproof jar(s). Pack them reasonably snug but not crushed so the brine can circulate.

Pour hot brine

Carefully pour the hot brine over the vegetables until they are fully submerged and the jar(s) are nearly full, leaving about 1/2 inch headspace. Use a spoon to press down any air pockets and ensure solids (peppercorns, garlic, ginger) are distributed through the jar.

Cool and refrigerate

Let the jars cool to room temperature (about 30–45 minutes). Seal with lids and refrigerate. The pickled bok choy is ready to eat after 4 hours but improves after 24 hours. Store in the refrigerator for up to 2 weeks.

Before serving drain a little of the brine if desired. For a finishing touch, drizzle about 1 teaspoon toasted sesame oil over the pickled bok choy, sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons chopped fresh cilantro. Serve chilled or at cool room temperature as a side, in salads, or alongside grilled meats.