The invention discloses a method for reducing the content of nitrite in pickled vegetables, and belongs to the technical field of food processing. The method comprises raw vegetable selection, cleaning, sorting, drying in the sun, pickling, airing or drying, ripening, microwave sterilization and packaging processes. In the pickling process, edible lactic acid, ethylenediamine tetraacetic acid disodium salt and fresh radish slices with nitrite degradation effect are added as accessories, the pickling process is performed in a pickling pool with a pickling liquid circulation and spraying device to improve the diffusion uniform degree of a salt impregnation and nitrite degradation solution to ensure that vegetables are sufficiently pickled. The method has the advantages of simple process, safety and strong practicability, nitrite residual quantity in the pickled vegetables is much lower than the national standard for the nitrite residual quantity in the pickled vegetables, safety of pickled vegetables is improved, the original color, fragrance, taste and shape of the pickled vegetables can be kept, a lot of destruction on nutrients can be prevented, and the product is excellent in quality and in accordance with the national relevant food hygiene standard.