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Rainbow Pickles Recipe
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Perfect balance of sweet and tangy!|Adds brightness to every dish!|Crunchier than store-bought versions!|Made these three times already!|Great way to use leftover vegetables!|Beautiful colors, even better taste!|So refreshing with rice bowls!|Keeps well in fridge for weeks!
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Wagamama

Rainbow Pickles Recipe

Transform vegetables into vibrant rainbow pickles with this quick and easy recipe from Wagamama. Learn how to make these sweet and sour pickled vegetables at home - perfect as a side dish, garnish, or healthy snack. Only 57 kcal per serving!

Prep

20 mins

Cook

0 mins

Serve

4

Kcal

57

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 small daikon radish/mooli (about 200g), peeled and julienned</li><li class="ingredients-single-item">1 medium cucumber (about 300g), seeds removed and julienned</li><li class="ingredients-single-item">1 small aubergine (about 250g), cut into thin matchsticks</li><li class="ingredients-single-item">2 small turnips (about 150g), peeled and julienned</li><li class="ingredients-single-item">200ml rice vinegar</li><li class="ingredients-single-item">150ml water</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 star anise (optional)</li><li class="ingredients-single-item">1 cinnamon stick (optional)</li><li class="ingredients-single-item">5g fresh ginger, thinly sliced</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Prepare all your vegetables. For the mooli (daikon radish), peel and cut into thin matchsticks about 5-6cm long. For the cucumber, cut in half lengthways, scoop out the seeds with a spoon, then cut into similar sized matchsticks. For the aubergine, trim the ends and slice into thin matchstick pieces. For the turnips, peel and cut into matchsticks of similar size to the other vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Place the aubergine pieces in a bowl, sprinkle with 1/2 teaspoon of salt, and let them sit for about 15 minutes. This will draw out any bitter flavors. After 15 minutes, rinse well under cold water and pat dry with kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a saucepan, combine the rice vinegar, water, sugar, remaining salt, star anise, cinnamon stick (if using), and ginger slices. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely. Once boiling, reduce the heat and simmer for 2 minutes. Remove from heat and let it cool for about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> While the pickling liquid is cooling slightly, place all your prepared vegetables in a large, heat-resistant bowl or divide them between several sterilized jars. Try to arrange them so they look colorful and vibrant – this is where the "rainbow" effect comes into play.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Pour the warm (not hot) pickling liquid over the vegetables, making sure they're completely submerged. If using a bowl, place a small plate on top to keep the vegetables under the liquid. If using jars, seal them tightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Allow the pickles to cool completely at room temperature, then refrigerate for at least 4 hours, though overnight is best for the flavors to fully develop. They'll keep in the refrigerator for up to 2 weeks, getting more flavorful over time.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> To serve, drain the pickles from the liquid and arrange them in a small bowl. They make a perfect side dish to any Asian-inspired meal, particularly good with rich or spicy dishes as their tangy flavor helps cut through richness.</li></ol>
FAQ for
Rainbow Pickles Recipe

What are Asian pickled vegetables good for?

Asian pickled vegetables are excellent as a refreshing side dish for rich, spicy meals or as a topping for rice bowls, noodles, and sandwiches. Their tangy, vibrant flavour helps cut through fatty dishes and adds a pleasant acidic balance to any meal.

How long do homemade pickled vegetables last in the fridge?

Homemade quick-pickled vegetables will keep in the refrigerator for up to 2 weeks when stored in an airtight container. The flavours will continue to develop and intensify over time, making them even more delicious after a few days of pickling.

Can I adjust the sweetness in the pickling liquid?

Absolutely! The sugar quantity can be adjusted to suit your taste preferences. For a less sweet pickle, reduce the sugar to 50g. If you prefer sweeter pickles, you can increase it to 100g. The sugar helps balance the acidity from the vinegar.

Which vegetables work best for Asian-style pickling?

Vegetables with a firm texture work best for Asian-style pickling, such as daikon, cucumber, carrot, cabbage, turnips, cauliflower, and bell peppers. You want vegetables that will maintain their crunch even after pickling.

Do I need to sterilise jars for quick pickles?

For quick pickles that will be refrigerated and consumed within 2 weeks, fully sterilising jars isn't necessary, but using clean jars is important. Simply wash jars and lids in hot, soapy water, rinse well, and allow to air dry before filling.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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For the mooli (daikon radish), peel and cut into thin matchsticks about 5-6cm long. For the cucumber, cut in half lengthways, scoop out the seeds with a spoon, then cut into similar sized matchsticks. For the aubergine, trim the ends and slice into thin matchstick pieces. For the turnips, peel and cut into matchsticks of similar size to the other vegetables." }, { "@type": "HowToStep", "name": "Salt aubergine", "text": "Place the aubergine pieces in a bowl, sprinkle with 1/2 teaspoon of salt, and let them sit for about 15 minutes. This will draw out any bitter flavors. After 15 minutes, rinse well under cold water and pat dry with kitchen paper." }, { "@type": "HowToStep", "name": "Prepare pickling liquid", "text": "In a saucepan, combine the rice vinegar, water, sugar, remaining salt, star anise, cinnamon stick (if using), and ginger slices. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely. Once boiling, reduce the heat and simmer for 2 minutes. Remove from heat and let it cool for about 5 minutes." }, { "@type": "HowToStep", "name": "Arrange vegetables", "text": "While the pickling liquid is cooling slightly, place all your prepared vegetables in a large, heat-resistant bowl or divide them between several sterilized jars. Try to arrange them so they look colorful and vibrant – this is where the "rainbow" effect comes into play." }, { "@type": "HowToStep", "name": "Pour pickling liquid", "text": "Pour the warm (not hot) pickling liquid over the vegetables, making sure they're completely submerged. If using a bowl, place a small plate on top to keep the vegetables under the liquid. If using jars, seal them tightly." }, { "@type": "HowToStep", "name": "Marinate", "text": "Allow the pickles to cool completely at room temperature, then refrigerate for at least 4 hours, though overnight is best for the flavors to fully develop. They'll keep in the refrigerator for up to 2 weeks, getting more flavorful over time." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, drain the pickles from the liquid and arrange them in a small bowl. They make a perfect side dish to any Asian-inspired meal, particularly good with rich or spicy dishes as their tangy flavor helps cut through richness." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-05-10", "reviewBody": "These rainbow pickles are absolutely fantastic! The combination of vegetables creates such a beautiful presentation, and the flavor is perfectly balanced between sweet and tangy. I've been making them regularly to accompany our rice bowls.", "name": "Stunning and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Dmitri Petrov", "datePublished": "2024-05-05", "reviewBody": "I was looking for a good pickle recipe to pair with spicy dishes, and this one is perfect! The ginger and star anise add such wonderful depth. The vegetables stay crisp and the colors are beautiful. Will definitely make again!", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Zahrani", "datePublished": "2024-05-12", "reviewBody": "These pickles are amazing! I served them alongside some grilled meat and they were the star of the meal. The pickling liquid is perfectly balanced and infuses everything with such wonderful flavor. Easy to make too!", "name": "Vibrant and Flavorful", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-08", "reviewBody": "I'm not usually a fan of pickled vegetables, but these have converted me! The combination of vegetables creates such interesting textures, and I love how each one takes on slightly different flavors. They're beautiful on the plate too!", "name": "Converted a Pickle Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-15", "reviewBody": "These pickles have become a staple in our refrigerator! They're so versatile - I use them in sandwiches, with rice bowls, or as a simple side. The recipe is easy to follow and the results are consistently excellent. The colors are just stunning!", "name": "Refrigerator Essential", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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