Fresh Japanese Pickles
|A slightly sweet and sour way to serve veggies|
|2 cups ||English cucumber, ribboned with a vegetable peeler.|
|2 cups ||daikon radish, ribboned with a peeler|
|2 cups ||carrots, ribboned with a peeler|
|3/4 cup ||sugar|
|1/2 cup ||rice vinegar|
|1/4 ||plum sake|
|1 ||Tablespoon kosher salt|
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Combine the vegetables in a bowl. Then place in quart size glass jar just to mix well.
For the liquid:
Wisk together sugar,vinegar,sake,and the salt in a small bowl until combined. Then pour over the vegetables in the jar and seal with the lid for at least one hour.
The sugar will not dissolve. So make sure to add all of it when you transfer it to the jar.
Great for cleansing your palate in between courses of spicy or even when you have way too much wasabi!