Generally, I'm not particularly eager to make huge batches of food because I get bored pretty quickly, but these quick pickles have been a recent obsession that I make in two-pound batches.
Beyond the arresting color palette, these pickles are loaded with the aromatic warmth of Chinese five spice and ginger. Together with a balance of tangy and sweet tastes and an explosion of different textures, they bring almost any dish to life, whether you pair them with a bowl of ramen, a plate of curry, or stuff them into a sandwich.
I used cucumbers, carrots, daikon, red cabbage, and celery for this batch, but any colorful combination of your favorite vegetables will work. I do, however, recommend adding something with anthocyanins, like purple cauliflower, red onions, or watermelon radishes. The acidity of the brine will turn them into a stunning shade of magenta.
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Kathy Stroup says
I can't believe I've never told you how much I enjoy these pickles! They're definitely worth making, and it's so nice to have them in the fridge to snack on. They just get better as they sit. I think having your Chinese Five Spice to season them with really makes a difference, too. And they're so pretty! They liven up any plate with their colorful array of veggies, AND they taste amazing! I've made them a bunch of times; sorry I haven't commented until now.😅
Marc Matsumoto says
😁 it's good to hear that you've been making and enjoying these. It's something we try and keep stocked in the fridge too!
Kathy Stroup says
I actually had some of these pickles left in the fridge a little too long, so I added them to a stir-fry. They really made a fantastic addition! Woke everything up with their spices and tartness, kinda like adding kimchi. I might have to try deliberately keeping them for this purpose.😋
Marc Matsumoto says
Great idea! I love using tangly pickles in stir-fries. We recently got a huge batch of pickles from several people and they're in the fridge lacto-fermenting. Gonna have to cook with them more as there's no way we're eating them all before they get too ripe.