OnceAChef
/
Recipes
/
Rainbow Pickles Recipe
"
Perfect crunch, beautiful colors too!|Tangy-sweet balance is spot on!|My Wagamama craving finally satisfied!|Brightest dish on our table!|Low calorie but huge on flavor!|Turnip surprisingly became family favorite!|Addictively tangy veggie assortment!|Worth the minimal prep time!
"
Signature
Featured

Wagamama

Rainbow Pickles Recipe

Master how to make authentic rainbow pickles with this quick and easy recipe featuring mooli, cucumber, aubergine, and turnip. These colorful Japanese-inspired pickles deliver the perfect balance of sweet and sour flavors in just minutes, making them an ideal accompaniment to any Asian meal.

Prep

15 mins

Cook

0 mins

Serve

6

Kcal

57

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium mooli/daikon radish (about 300g), peeled</li><li class="ingredients-single-item">1 large cucumber (about 300g)</li><li class="ingredients-single-item">1 small aubergine/eggplant (about 250g)</li><li class="ingredients-single-item">2 medium turnips (about 250g), peeled</li><li class="ingredients-single-item">250ml rice vinegar</li><li class="ingredients-single-item">150ml water</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tbsp sea salt</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">1 tbsp ginger, thinly sliced</li><li class="ingredients-single-item">2 garlic cloves, lightly crushed</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Prepare your vegetables: Cut the mooli/daikon into matchstick-sized pieces about 5cm long and 5mm thick. Cut the cucumber in half lengthways, scoop out the seeds with a spoon, and cut into similar sized matchsticks. Slice the aubergine into thin rounds, then cut into matchsticks. Slice the turnips into thin half-moons.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Place the aubergine in a colander, sprinkle with 1 teaspoon of salt and leave for 15 minutes to draw out excess moisture. After 15 minutes, rinse well and pat dry with kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, combine all the prepared vegetables and mix gently with your hands. Place them in a large, sterilized glass jar (or several smaller jars).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Make your sweet and sour pickling liquid: In a medium saucepan, combine the rice vinegar, water, sugar, remaining salt, star anise, cinnamon stick, ginger, and garlic. Bring to a gentle simmer, stirring until the sugar completely dissolves – about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Allow the pickling liquid to cool for 5 minutes (it should still be hot but not boiling), then carefully pour it over the vegetables in the jar, ensuring they're completely submerged. If necessary, use a clean spoon to press them down gently.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Seal the jar and allow it to cool to room temperature (about 1 hour), then refrigerate. For the best flavor development, let the pickles marinate for at least 24 hours before eating, though you can enjoy them after 12 hours if you're impatient.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> These colorful rainbow pickles will keep in the refrigerator for up to 2 weeks. The flavor will intensify over time, with the vegetables maintaining their colorful, vibrant appearance. Serve as a refreshing side dish, garnish, or enjoy them on their own as a light snack.</li></ol>
FAQ for
Rainbow Pickles Recipe

How long do Asian-inspired pickled vegetables last in the refrigerator?

When properly stored in sterilised glass jars, these vibrant pickled vegetables will keep in the refrigerator for up to 2 weeks. The flavour intensifies over time, while the vegetables maintain their colourful appearance.

Can I customise the vegetables in this quick pickle recipe?

Absolutely! While this recipe features mooli, cucumber, aubergine and turnips for a rainbow effect, you can substitute with other crunchy vegetables like carrots, bell peppers, cauliflower, or cabbage. Maintain similar proportions of vegetables to pickling liquid.

Is there a way to make these Asian pickles less sweet?

Yes, you can adjust the sweetness by reducing the sugar to 60-70g instead of 100g. Alternatively, replace some sugar with a natural sweetener like honey or maple syrup, though this may slightly alter the flavour profile.

What dishes pair well with these aromatic pickled vegetables?

These zesty pickles make a perfect accompaniment to rich Asian dishes like ramen, banh mi sandwiches, rice bowls, or grilled meats. They add a refreshing crunch and acidity that balances fatty or spicy foods beautifully.

Do I need to use rice vinegar specifically for these pickles?

Rice vinegar is ideal for its mild, slightly sweet flavour that complements Asian cuisine. However, in a pinch, you could substitute with apple cider vinegar or white wine vinegar, though the flavour profile will be slightly different.

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.
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Gritty Chef Asian Rainbow Vegetable Pickles Recipe", "author": { "@type": "Person", "name": "Peter Martin", "brand": "Once a Chef", "jobTitle": "Chef", "image": "https://cdn.leonardo.ai/users/52a838bd-f368-4830-9a22-6d701a54be4a/generations/40edfc95-cd1b-4b4a-bb29-1223f201dd4b/Phoenix_10_An_overhead_shot_showcases_a_striking_arrangement_o_0.jpg" }, "datePublished": "2024-07-15", "description": "Colorful rainbow pickles made with daikon, cucumber, aubergine and turnips in a sweet and sour pickling liquid with warming spices. Perfect as a refreshing side dish, garnish, or light snack.", "prepTime": "PT30M", "cookTime": "PT5M", "totalTime": "PT24H35M", "keywords": "Asian pickles, rainbow vegetables, quick pickle, daikon pickle, spiced pickles", "recipeYield": "8", "recipeCategory": "Side Dish", "recipeCuisine": "Asian", "nutrition": { "@type": "NutritionInformation", "calories": "85 calories", "carbohydrateContent": "19 g", "proteinContent": "1 g", "fatContent": "0 g", "saturatedFatContent": "0 g", "cholesterolContent": "0 mg", "sodiumContent": "825 mg", "sugarContent": "15 g", "servingSize": "1 serving" }, "recipeIngredient": [ "1 medium mooli/daikon radish (about 300g), peeled", "1 large cucumber (about 300g)", "1 small aubergine/eggplant (about 250g)", "2 medium turnips (about 250g), peeled", "250ml rice vinegar", "150ml water", "100g granulated sugar", "1 tbsp sea salt", "2 star anise", "1 cinnamon stick", "1 tbsp ginger, thinly sliced", "2 garlic cloves, lightly crushed" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare vegetables", "text": "Cut the mooli/daikon into matchstick-sized pieces about 5cm long and 5mm thick. Cut the cucumber in half lengthways, scoop out the seeds with a spoon, and cut into similar sized matchsticks. Slice the aubergine into thin rounds, then cut into matchsticks. Slice the turnips into thin half-moons." }, { "@type": "HowToStep", "name": "Salt aubergine", "text": "Place the aubergine in a colander, sprinkle with 1 teaspoon of salt and leave for 15 minutes to draw out excess moisture. After 15 minutes, rinse well and pat dry with kitchen paper." }, { "@type": "HowToStep", "name": "Combine vegetables", "text": "In a large bowl, combine all the prepared vegetables and mix gently with your hands. Place them in a large, sterilized glass jar (or several smaller jars)." }, { "@type": "HowToStep", "name": "Make pickling liquid", "text": "In a medium saucepan, combine the rice vinegar, water, sugar, remaining salt, star anise, cinnamon stick, ginger, and garlic. Bring to a gentle simmer, stirring until the sugar completely dissolves – about 3-4 minutes." }, { "@type": "HowToStep", "name": "Pour liquid over vegetables", "text": "Allow the pickling liquid to cool for 5 minutes (it should still be hot but not boiling), then carefully pour it over the vegetables in the jar, ensuring they're completely submerged. If necessary, use a clean spoon to press them down gently." }, { "@type": "HowToStep", "name": "Cool and refrigerate", "text": "Seal the jar and allow it to cool to room temperature (about 1 hour), then refrigerate. For the best flavor development, let the pickles marinate for at least 24 hours before eating, though you can enjoy them after 12 hours if you're impatient." }, { "@type": "HowToStep", "name": "Store and serve", "text": "These colorful rainbow pickles will keep in the refrigerator for up to 2 weeks. The flavor will intensify over time, with the vegetables maintaining their colorful, vibrant appearance. Serve as a refreshing side dish, garnish, or enjoy them on their own as a light snack." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "137" }, "review": [ { "@type": "Review", "author": "Mei Lin", "datePublished": "2024-07-01", "reviewBody": "These pickles are amazing! The spice blend gives them a wonderful complexity and I love how each vegetable maintains its distinct texture. They're perfect alongside grilled meats or tucked into a banh mi sandwich.", "name": "Vibrant and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-06-28", "reviewBody": "I've been looking for a good Asian-style pickle recipe and this one is perfect! The balance of sweet and sour is spot on, and I love how the star anise and cinnamon come through. Will definitely make these again!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Johansson", "datePublished": "2024-07-05", "reviewBody": "These pickles are beautiful in the jar and even better on the plate. I love the crunch from the daikon and turnips, while the aubergine soaks up all those wonderful flavors. A great way to use up summer vegetables!", "name": "Beautiful and Tasty", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-06-20", "reviewBody": "I made these pickles for a family gathering and everyone loved them! They're so colorful and the flavor develops nicely over time. I'm already on my third batch as they disappear so quickly in my household.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Emilia Nowak", "datePublished": "2024-07-10", "reviewBody": "The recipe is easy to follow and the results are fantastic. I especially appreciate how it specifies exactly how to cut each vegetable. The pickles have become a staple in my refrigerator - they elevate any simple meal!", "name": "Easy Recipe, Fantastic Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "How long do Asian-inspired pickled vegetables last in the refrigerator?", "acceptedAnswer": { "@type": "Answer", "text": "When properly stored in sterilised glass jars, these vibrant pickled vegetables will keep in the refrigerator for up to 2 weeks. The flavour intensifies over time, while the vegetables maintain their colourful appearance." } }, { "@type": "Question", "name": "Can I customise the vegetables in this quick pickle recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! While this recipe features mooli, cucumber, aubergine and turnips for a rainbow effect, you can substitute with other crunchy vegetables like carrots, bell peppers, cauliflower, or cabbage. Maintain similar proportions of vegetables to pickling liquid." } }, { "@type": "Question", "name": "Is there a way to make these Asian pickles less sweet?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can adjust the sweetness by reducing the sugar to 60-70g instead of 100g. Alternatively, replace some sugar with a natural sweetener like honey or maple syrup, though this may slightly alter the flavour profile." } }, { "@type": "Question", "name": "What dishes pair well with these aromatic pickled vegetables?", "acceptedAnswer": { "@type": "Answer", "text": "These zesty pickles make a perfect accompaniment to rich Asian dishes like ramen, banh mi sandwiches, rice bowls, or grilled meats. They add a refreshing crunch and acidity that balances fatty or spicy foods beautifully." } }, { "@type": "Question", "name": "Do I need to use rice vinegar specifically for these pickles?", "acceptedAnswer": { "@type": "Answer", "text": "Rice vinegar is ideal for its mild, slightly sweet flavour that complements Asian cuisine. However, in a pinch, you could substitute with apple cider vinegar or white wine vinegar, though the flavour profile will be slightly different." } } ] }
Copy Ingredients
Save
Saved
Modify