Wash, trim and quarter red radishes. Peel, wash and cut white radish into one and a half inch long thin strips. Clean, wash mushrooms well and cut into quarters. Peel, wash and cut carrots and turnips into one and a half inch long thin strips.
Cut cauliflower into small florets, wash and soak in warm salted water for ten to fifteen minutes. Drain and keep aside. Peel and wash garlic. Wash green chillies and keep them whole. Peel, wash and trim spring onions, discard the greens and reserve the onion whole.
Peel, wash and cut ginger into thin slices. Heat two and a half cups of water with soy sauce, ginger, pepper powder, red chillies, lemon leaves, garlic, star anise and salt to taste. Bring to a boil, reduce heat and simmer for two to three minutes. Add vinegar, the prepared vegetables including green chillies.
Remove from heat immediately and stir well. Pour into a glass or ceramic jar and cool. Cover jar with a muslin cloth and let vegetables pickle for two days at room temperature, before using.
Stir two to three times a day for uniform pickling. Refrigerate and use a slotted spoon to remove the pickle as and when required. It has a shelf life of two to three weeks.