Chunky Pickled Vegetables

These beautifully colorful pickles aren't too sour, making them perfect to keep on hand for all sorts of dishes.

Chunky Pickled Vegetables
Photographed by SUSUMU MIYAMOTO

Recipe by
Aiko Tanaka



Beans & Tofu




Calorie count is for full recipe.


  • 2-3 leaves spring cabbage
  • 1/2 carrot
  • 1 cucumber
  • 1/2 red paprika
  • 1/2 yellow paprika
  • 120 g mixed beans (canned or in a pouch)
  • 10 quail eggs (canned or in a pouch)
  • [Pickling brine]

    • 200 ml white wine vinegar
    • 200 ml sugar
    • 1/2 tsp cloves
    • 1 bay leaf
    • 1 dried red chili
  • 2 sprigs thyme (fresh)
  • Salt



Tear the spring cabbage and place it in a bowl. Massage in an amount of salt equal to 4% of its mass, then strain off any moisture.


Peel the carrot and cut into sticks. Sprinkle the cucumber with salt, then press and roll it back and forth in the salt on a cutting board. Rinse the cucumber and cut into thirds, then cut each third into sticks. Thinly slice the paprikas.


Remove the stem and seeds from the dried red chili. In a pot, combine the ingredients for the [pickling brine] and heat over medium heat. When the sugar dissolves completely, remove from heat.


Overcooking the pickling brine will cause it to lose its tartness, so use caution.


In a heat-safe storage container, combine the spring cabbage, carrot, cucumber, paprika, strained beans, and quail eggs, then pour the still-hot pickling brine over top. Add the thyme and let rest to allow the flavors to meld.


Adding the pickling brine while it's still hot makes it easier for the vegetables to pick up its flavor.


To store:
Once cooled until safe to handle, cover the surface with plastic wrap, then cover with a lid and store in the refrigerator. Ready to eat after about 10 min.
Keeps for:
1 week.