Tsukemono
Tsukemono, or Japanese pickled vegetables, is a traditional side dish in Japanese cuisine. The pickles are made by marinating fresh vegetables in a mixture of salt, rice vinegar, and sometimes sugar or soy sauce. This recipe uses a variety of vegetables, but feel free to use whatever you have on hand.
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Ingredients - Serves 4
- Soy sauce - 1 tablespoon
- Sugar - 2 tablespoons
- Rice vinegar - 1/2 cup
- Salt - 2 teaspoons
- Daikon radish - 1/2, thinly sliced
- Carrot - 1, thinly sliced
- Cucumber - 1, thinly sliced
Let's Get Started
- Place the sliced cucumber, carrot, and daikon radish in a bowl.
- Sprinkle the salt over the vegetables and mix well. Let sit for 10 minutes.
- In a separate bowl, combine the rice vinegar, sugar, and soy sauce. Stir until the sugar is dissolved.
- Pour the vinegar mixture over the vegetables and mix well.
- Cover the bowl and refrigerate for at least 1 hour before serving. The pickles can be stored in the refrigerator for up to 1 week.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 50
- Fat: 0g
- Carbs: 12g
- Protein: 1g
- Sodium: 1200mg
- Sugar: 8g
