mixed pickles
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.
No Image
prep time
30 Min
cook time
method
Refrigerate/Freeze
yield
2 cups
Ingredients
- 1/2 cup cucumber, about 4-inches long
- 1 - carrot (about 3 ounces)
- 3 ounces daikon radish, peeled (or 6 red radishes)
- 1/4 - small green cabbage (about 6 ounces)
- 6 - garlic cloves, thinly sliced
- 1 tablespoon salt
- 1/2 - lemon, thinly sliced
- 1 cup rice vinegar
- 1 cup sugar
How To Make mixed pickles
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Step 1Cut the cucumber in half lengthwise and scoop out the seeds.
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Step 2Slice the cucumber, carrot, and radish into very thin strips.
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Step 3Slice the cabbage into 1/2-inch strips.
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Step 4Put all the vegetables and garlic in a colander, sprinkle with salt, and toss well.
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Step 5Set aside for 30 minutes, then rinse thoroughly and top with the sliced lemon.
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Step 6Put the rice vinegar and sugar in a saucepan with 1/4 cup water.
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Step 7Bring to a boil, stirring until the sugar has dissolved.
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Step 8Boil for 6 minutes.
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Step 9Let cool, then pour over the vegetables and lemon.
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Step 10Cover and chill for at least 24 hours or until needed.
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Step 11Keeps for 1 month in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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