Mixed Pickles

Mixed Pickles Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2 cups
Prep:
30 Min
Cook:
24 Hr
Method:
Refrigerate/Freeze

Ingredients

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
salt
1/2
lemon, thinly sliced
1 c
rice vinegar
1 c
sugar

Step-By-Step

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.

About Mixed Pickles

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