Tsukemono (Japanese Pickled Vegetables) 🥒🇯🇵

Description

Crisp, tangy, and beautifully simple, Tsukemono are traditional Japanese pickled vegetables served as appetizers, palate cleansers, or side dishes. These colorful pickles bring brightness and texture to any meal — and they’re incredibly easy to make at home!

Ingredients

• 🥒 300 g cucumber, sliced (10.5 oz)
• 🥕 1 medium carrot, julienned (about 100 g / 3.5 oz)
• 🌸 1 small daikon radish, peeled and sliced (200 g / 7 oz)
• 🧂 15 g salt (1 tbsp)
• 🍚 100 ml rice vinegar (⅓ cup + 1 tbsp)
• 🍬 30 g sugar (2 tbsp)
• 🌾 Optional: 1 tbsp mirin
• 🌶️ Optional: chili flakes or shiso leaves for flavor

Preparation

1. 1️⃣ Wash and slice the vegetables. Keep them uniform in size for even pickling.
2. 2️⃣ Sprinkle the vegetables with salt. Mix well and let sit for 30 minutes to draw out moisture.
3. 3️⃣ Rinse lightly and drain the vegetables, then gently squeeze out excess water.
4. 4️⃣ In a bowl or jar, combine rice vinegar, sugar, and optional mirin. Stir until sugar dissolves.
5. 5️⃣ Add the vegetables to the vinegar mixture. Add chili flakes or shiso if using.
6. 6️⃣ Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
7. 7️⃣ Serve chilled as an appetizer or side dish.

Total Time

🕒 Prep: 15 min
🧊 Rest: 2 h
⏳ Total: 2 h 15 min

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