Japanese Pickled Vegetables Recipe

Japanese Style Pickled Vegetables Daily Cooking Quest

WebMar 13, 2018 · 1. Prep the vegetables. Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, …

1. Prep the vegetables: Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons. We want about 3 cups of vegetables.
2. Salt the vegetables: Combine 2 1⁄2 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.
3. Pickle the vegetables: To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.
4. Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.

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Japanese pickled vegetables (tsukemono) Pickled Plum

WebFeb 8, 2024 · Instructions. Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too …

1. Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated.
2. Cover and pickle for about 24 hours. Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water.
3. Keep refrigerated.
4. Serve with rice.

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