• Iris Windsor

Asian Pickled Vegetables

Would you like your children to eat more vegetables? These are really crunchy and delicious.

My children love them. So simple to make but be sure to keep them refrigerated as they ferment very quickly in our warm spring and summer weather

I will start in defence of sugar.

While it is true that you can do without the sugar, in the sense of food safety, I do not recommend it. The sugar helps preserve the texture of the vegetables as well as to balance out the tartness in this level of acidity.

Remember that the sugar in these pickles is not actually consumed, it is simply a preservative.

This is a great way to get children to eat more fresh raw vegetables.

These are also great to provide as a side when serving cheese and biscuits or a dip

Asian Pickled Vegetables Ingredients:

  • 3 cups rice vinegar (1 bottle)

  • 1/2 cups sugar

  • 1 teaspoon fine sea salt

  • 3 carrots, peeled and sliced into straws

  • 1 large piece ginger, peeled and thinly sliced

  • 1 large daikon radish, peeled and thinly sliced

  • 1 Lebanese cucumber, seeds removed and cut into straws

  • 1 red onion, thinly sliced or cut into quarters

  • 4-6 mini corn cobs

  • 1 or 2 mild chillies to garnish

  • 1 bay leaf to garnish

Method:  1. Put vinegar, sugar and salt into a saucepan and stir until sugar is dissolved. 2. Bring to the boil and boil rapidly for a minute 3. Pack jar with a wide mouth with vegetables 4. Cool pickling mixture. Hot pickling mixture will soften the vegetables

5. Pour cool pickling mixture to cover vegetables, right to the top of the jar

6. Any leftover mixture can be saved for another time 7. Seal and stand for 24 hours before serving 8. Refrigerate no later than 24 hours as it will begin to ferment


1. You can buy the rice vinegar very cheaply at the Asian Grocery opposite the Plaza

2. Carrots: You can buy these ready cut to straws perfect in size, at the supermarket.

3. I love to use beetroot but the beetroot colour leeches into the other vegetables and turns them all pink. They taste just the same... they are all just pink!

I usually pickle the beetroot on its own. It is really delicious and does not need cooking.

4. Tiny cucumbers can be washed and pickled whole as in the photograph

5. These make a great "homemade" gift . Add it to a Christmas hamper

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