Rachel Khoo

Notebook

Posted by Rachel

January 22nd, 2018

Recipe: Bright colourful vegetables pickles

Rachel Khoo vegetable picklesPhoto: Laura Edwards

With grey and dreary days of January and more to come in February it isn’t just comfort food I crave. Colour, vibrancy and freshness is what I look for in my dishes. My first trip to Kyoto a couple of years ago I experienced a rainbow array of pickled vegetables. They’re  ubiquitous in Japan. At Nishiki market in Kyoto you’ll spot massive pick and mix barrels of daikon, aubergine, cucumbers, ginger and all sorts, many of them pickled in sake lees. This simpler version creates a stunning crunchy pickle salad, to be served with some steamed rice and slices of roast meat or just as you would a side salad.  The vegetable options are here as guidance, so get creative.

Pickle salad

Serves 4

Preparation time 15 minutes

Makes 1 litre of pickling liquor, pickles about 1 kg at one go

 

200g caster sugar

60 g salt

500 ml water from a just boiled kettle

300 ml rice vinegar

extra salt, for the cucumber

Pickles:

½  head romanesco or cauliflower

100g okra

1 small cucumber

100g baby pak choi

4 eggs

1 red onion, peeled and quartered

100g baby turnips

200g multi-coloured chantenay carrots

Place the sugar and sugar in a pan and pour the hot water over the top. Stir to dissolve all the sugar and salt. Once dissolved, add the rice vinegar. Set aside. You can use this over and over again

For the romanesco:

Divide into small bite-sized florets and place in the pickle liquor. This one tastes best after two or three days.

For the okra:

If eating the okra within a few hours, blanch in a pan of boiling water for one minute.

Run under cold water. Pat dry and add to the pickle liquor. If eating the next day, place directly into the pickle.

For the cucumber:

Slice the cucumber into ½ cm rounds. Place in a colander and sprinkle with plenty of salt. Leave for about 1 hour. Rinse and pat dry before adding to the pickle liquor.

For the bok choy:

Separate the leaves from the stem and place in the pickle for just 30 minutes before serving.

For the eggs:

Place the eggs in a pan of cold water. Bring to the boil and time 6 minutes from boiling. Run under cold water. Peel the shell off once cool and add to the pickle liquor. These taste best after 1 day.

For the red onions:

Separate the leaves from the onions and place in the pickle liquor.

For the baby turnips:

Halve the turnips and place in the pickle. These taste best after 2 or three days.

For the carrots:

Place whole directly into the pickle liquor. These taste best after 2 or three days.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Notebook