Japanese-Style Pickled Vegetables
Recipe from Better Homes and Gardens

This little dish of tart and salty pickles (tsukemono: pronounced soo-keh-MOH-noh in Japanese) is served with most Japanese meals, and almost always along with rice.


Japanese-Style Pickled Vegetables

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Servings: Makes 2-1/2 to 3-1/2 cups
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Carrots, Cucumbers, Eggplant, Pickles
 
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Ingredients
  • 1/2  cup
    sugar
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  • 1/2  cup
    miso
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  • 1/4  cup
    beer
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  • 2  tablespoons
    salt
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  • 2  tablespoons
    white vinegar
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  • 1  long
    Japanese cucumber, or large regular cucumber, seeded
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  • 2  medium
    carrots, cut into 1/2-inch pieces (1 cup)
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  • 1  large
    Japanese eggplant, cut into 3/4-inch pieces (2 cups) (optional)
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  • 1  cup
    thinly sliced daikon (optional)*
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Directions
1.
Stir together sugar, miso, beer, salt, and vinegar in a large bowl or crock. Cut cucumber into 1-inch pieces (2-1/2 cups). Toss cucumber, carrots, eggplant, and daikon, if using, into miso mixture. Cover and refrigerate 24 hours before serving. Serve with slotted spoon. Makes 2-1/2 to 3-1/2 cups (22, 2-tablespoon servings).

Cook's Tip
Daikon is a large white Asian radish with a crisp, juicy texture and slightly sweet flavor. It's available in produce sections of most supermarkets or Asian grocery stores. Keep refrigerated in a plastic bag for up to 1 week.
Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angelos Japanese-American Cultural League Auxiliary.

Food Exchanges
1-1/2 vegetables
Nutrition information
Calories 37, Total Fat 0 g, Saturated Fat 0 g, Sodium 962 mg, Carbohydrate 8 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 20%. Percent Daily Values are based on a 2,000 calorie diet
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