Easy Pickled Bok Choy Recipe

Crunchy and slightly sweet, these pickles are awesome on their own or piled high on a sandwich.
Photo by Farideh Sadeghin

Makes 1 (32-ounce|907 ml) jar
Prep time: 10 minutes
Total time: 24 hours


1 cup|250 ml white vinegar
1 cup|250 ml white balsamic or white wine vinegar 
⅔ cup|144 grams granulated sugar 
2 tablespoons kosher salt 
1 ½ teaspoons whole black peppercorns
5 whole cloves 
2 whole star anise 
4 heads bok choy (about 1 pound|450 grams), cut into 1-inch pieces 
2 garlic cloves, thinly sliced 
1 fresno or jalapeño chile, thinly sliced into rings 


  1. Pack the bok choy, garlic, and chile into a 32-ounce|907 ml sterilized jar. 
  2. Bring the vinegars, sugar, salt, peppercorns, cloves, star anise, and 2 cups|475 ml of water to a boil in a large saucepan over high. Mix until the sugar and salt have dissolved, then pour the brine over the bok choy and seal. Let the pickles sit for at least 1 day in the fridge before eating. Pickled bok choy will keep, unopened and sealed properly, for up to 6 months. Once open, keep refrigerated and use within 2 weeks.

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