Mixed Pickles

Mixed Pickles

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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

How to Make Mixed Pickles

Step-by-Step

  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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