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Asian-Style Rainbow Quick Pickles
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These beautiful and flavorful quick pickles are super fast to prepare with the use of a kitchen mandolin or food processor but don’t be afraid to prep by hand either. Tangy and slightly sweet, they make a gorgeous accompaniment to sandwiches and grilled foods and get better each day they hang out in the fridge.
makes about 2 pints



1 cup rice vinegar

4 tablespoons sugar, more to taste

1 tablespoon salt

1 cup cold water

Veggie mixture

4 to 5 cups mixed slivered or julienned raw vegetables, pick veggies you love and the more colorful, the better:   

    Purple, yellow or orange carrots

    Purple cabbage


    Daikon radish


    Sugar snap peas

    Red onion

1-inch piece of ginger, peeled

Handful of cilantro

Lemongrass (a few pieces) or lemongrass paste

Jalapeño or serrano pepper, thinly sliced

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Asian-Style Rainbow Quick Pickles
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Ideally, use a mandolin to evenly and quickly slice all of your veggies into match stick sized pieces. If using red onion, slice into thin half circles.

2. Combine vinegar, sugar and salt and bring to a simmer in a non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.

3. Toss cut up vegetables to combine and place in a large glass jar or divide evenly between smaller jars. Pour brine mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day.

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