Japanese-Style Pickled Vegetables

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: 22
Serving size: 2  Tablespoon
Yield: 2-1/2 to 3-1/2 cups
Prep Time: 15 mins
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  • 1/2  cup 
  • 1/2  cup 
  • 1/4  cup 
  • 2   tablespoons 
  • 2   tablespoons 
    white vinegar
  • 1   long 
    Japanese cucumber, or large regular cucumber, seeded
  • 2   
    medium carrots, cut into 1/2-inch pieces (1 cup)
  • 1   
    Japanese eggplant, cut into 3/4-inch pieces (2 cups) (optional)
  • 1   cup 
    thinly sliced daikon (optional)*
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.
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
  • *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.
Nutrition information
Per Serving: cal. (kcal) 37, carb. (g) 8, fiber (g) 1, pro. (g) 1, vit. A (RE) 206, sodium (mg) 962, Percent Daily Values are based on a 2,000 calorie diet
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