Mixed Pickles

Mixed Pickles

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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.


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2 cups
30 Min
24 Hr


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

How to Make Mixed Pickles


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