Fresh Japanese Pickles

A slightly sweet and sour way to serve veggies


prep 0:20       total 1:20



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


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.

Author's Comments

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!

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