Mixed Pickles

Mixed Pickles Recipe

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Vicki Butts (lazyme)


Other vegetables can be pickled and served with sushi alongside ginger. They look wonderfully colorful, adding a touch of drama to your sushi platter, making it appear very professional.

Cook time is cooling time.

☆☆☆☆☆ 0 votes
2 cups
30 Min
24 Hr


Add to Grocery List

1/2 c
cucumber, about 4-inches long
carrot (about 3 ounces)
3 oz
daikon radish, peeled (or 6 red radishes)
small green cabbage (about 6 ounces)
garlic cloves, thinly sliced
1 Tbsp
lemon, thinly sliced
1 c
rice vinegar
1 c

How to Make Mixed Pickles


  • 1Cut the cucumber in half lengthwise and scoop out the seeds.
  • 2Slice the cucumber, carrot, and radish into very thin strips.
  • 3Slice the cabbage into 1/2-inch strips.
  • 4Put all the vegetables and garlic in a colander, sprinkle with salt, and toss well.
  • 5Set aside for 30 minutes, then rinse thoroughly and top with the sliced lemon.
  • 6Put the rice vinegar and sugar in a saucepan with 1/4 cup water.
  • 7Bring to a boil, stirring until the sugar has dissolved.
  • 8Boil for 6 minutes.
  • 9Let cool, then pour over the vegetables and lemon.
  • 10Cover and chill for at least 24 hours or until needed.
  • 11Keeps for 1 month in the refrigerator.

Printable Recipe Card

About Mixed Pickles

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Japanese

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