Chunky Pickled Vegetables

Look how beautiful these pickles are! Colorful and fun, these mild pickles are also perfect for keeping on hand to liven up other 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; boiled)
  • 10 quail eggs (canned; boiled)
  • [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 in a bowl. Massage with 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 place over medium heat. When the sugar dissolves completely, remove from heat.


Be careful not to overcook the pickling brine, as this will cause it to lose its tartness.


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


Add the pickling brine while it is still hot so the vegetables can soak up flavor easily.


To store:
Let cool until safe to handle. Cover the surface with plastic wrap, then cover with a lid and store in the refrigerator. Rest for at least 10 minutes before eating. Will keep for 1 week in the fridge.