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+ servings

Quick Rainbow Pickles

A refreshing quick pickle that sparkles with bright flavor. Pull out a jar with every meal. 

Course Salad, Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Sunnyside Hanne


  • 1 pound carrots (rainbow carrots if you can find them)
  • 1 bunch radish
  • 1 cup shredded green cabbage
  • 1 jalapeno (minced) optional
  • 1 1/2 cups rice wine vinegar
  • 3/4 cup sugar
  • 3 tsp salt
  • 1 nub ginger (jullienned) julienned
  • 2 cloves garlic (minced) minced


  1. Make yourself a cup of coffee, pull out the cutting board and cut each carrot into short narrow sticks, make them as thin as you want, this is the time to show off your knife skills.

  2. Slice up your radishes into thin half moons.

  3. Shred your cabbage.

  4. In a medium sauce pan combine vinegar, salt, sugar, ginger, jalapeño  and garlic. Bring to a simmer stirring with a wooden spoon until the salt and sugar are dissolved. Simmer over heat five minutes. Remove from heat.  

  5. Place your carrots, radishes and cabbage in a large non-reactive bowl, and pour the hot pickling liquid over. Once cool enough to touch gently massage the veggies for about 2-3 minutes until the carrots lose a bit of their stiffness. 

  6. Place the pickles into jars and pour in the extra pickling liquid to cover. Cap them and place in the fridge. Or alternately place all the veggies in a large bowl and cover with pickling liquid. 

  7. Store in the refrigerator. These pickles will be good to eat in about two hours but are even more wonderful the next day.