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Japanese Quick Pickles
Recipe Type: Condiments
Cuisine: Japanese
Author: Dani Lind
  • 2 carrots, halved lengthwise
  • top half of a daikon radish, quartered lengthwise
  • 1 bunch French breakfast radishes, halved lengthwise
  • 1 1/2 tsp. salt
  • 5 Tbsp. mirin (Japanese sweet cooking wine)
  • 1/3 c. rice vinegar
  • 4 tsp. sugar
  1. Find a medium bowl that a plate fits into.
  2. Toss vegetables with the salt in the bowl.
  3. Cover with plastic wrap & top with the plate with a quart jar of water on top to weight the vegetables down.
  4. Let sit at room temperature for about 6 hours.
  5. Drain vegetables into a colander (don’t rinse) & place in a zip-lock bag with the mirin, vinegar, & sugar.
  6. Seal, shake up, & let sit for several hours at room temperature & shake a couple more times.
  7. Refrigerate for at least 8 hours before serving as is, or sliced thinly crosswise.
  8. Keeps 5 days or so.