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Quick Japanese Pickled Vegetables Recipe

Quick Japanese Pickled Vegetables Notes

These spicy, tangy pickles are great on a sandwich or burger, or as a side for stir-fry or grilled fish or pork.


Preparation Instructions

Chop all veggies into large matchsticks and place in a airtight container like a mason jar or tupperware just large enough to fit them. Bring the brine ingredients to a boil, then let it cool. Strain out and discard dried chilies, sansho peppers, garlic, and ginger. Pour the brine over the chopped veggies. Close container and refrigerate for at least an hour. Store closed in refrigerator up to 10 days.

Helpful Hints

For more intense pickles, finely chop the garlic, ginger, and dried chilies, then do not strain them from the brine.


This recipe was provided by The Spice House.