Quick Japanese Pickled Vegetables
Spicy, tangy Japanese-style pickles ready in 1 hour. Easy soy and rice vinegar brine with sansho and chiles. Keeps up to 10 days in the fridge.
These spicy, tangy pickles are great on a sandwich or burger, or as a side for stir-fry or grilled fish or pork.
- Cut daikon and other veggies into large matchsticks and pack them in an airtight jar.
- Heat the brine, cool and strain it, then pour over vegetables; refrigerate at least 1 hour.
- Keep refrigerated up to 10 days; leave aromatics in the brine for a stronger, spicier result.
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.
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More About This Recipe
For more intense pickles, finely chop the garlic, ginger, and dried chilies, then do not strain them from the brine.
Frequently Asked Questions
How long do these pickles need to sit before eating?
They can be eaten after at least 1 hour in the refrigerator, but flavor improves after a few hours. For best flavor, let them chill 4 to 12 hours.
What vegetables work well in this recipe?
Daikon plus any mix of carrots, turnips, and cucumbers work great. You can also use radishes, jicama, or bell pepper. Cut into matchsticks so the brine penetrates evenly.
Do I have to strain out the garlic, ginger and chiles?
No. Straining gives a cleaner brine and milder heat. If you want more heat and stronger flavor, chop the aromatics finely and leave them in the jar.
How long will these pickles keep?
Stored closed in the refrigerator they stay good for up to 10 days. This is a quick refrigerator pickle, not a shelf-stable canned product.
Can I make these shelf-stable by canning?
Not safely as written. The recipe is a refrigerator pickle. To can them for shelf stability you must follow a tested pickling canning method and use correct vinegar acidity and processing times.
What can I use if I don’t have sansho peppercorns?
Sansho has a citrusy, mild numbing effect. If you do not have it, use Sichuan peppercorns for a similar feel, or omit and add a little lemon peel or black pepper for brightness.
How can I make the pickles less salty or less acidic?
Reduce the soy sauce or use low sodium soy. To lower acidity, add a bit more water or cut back on vinegar, but adjust sugar to keep balance. Taste and tweak the brine before cooling.
How should I store and serve these pickles?
Keep them in a clean, airtight jar in the fridge. Serve as a sandwich or burger topping, a side for grilled fish or pork, or alongside stir-fries.
How long do these pickles need to sit before eating?
They can be eaten after at least 1 hour in the refrigerator, but flavor improves after a few hours. For best flavor, let them chill 4 to 12 hours.
What vegetables work well in this recipe?
Daikon plus any mix of carrots, turnips, and cucumbers work great. You can also use radishes, jicama, or bell pepper. Cut into matchsticks so the brine penetrates evenly.
Do I have to strain out the garlic, ginger and chiles?
No. Straining gives a cleaner brine and milder heat. If you want more heat and stronger flavor, chop the aromatics finely and leave them in the jar.
How long will these pickles keep?
Stored closed in the refrigerator they stay good for up to 10 days. This is a quick refrigerator pickle, not a shelf-stable canned product.
Can I make these shelf-stable by canning?
Not safely as written. The recipe is a refrigerator pickle. To can them for shelf stability you must follow a tested pickling canning method and use correct vinegar acidity and processing times.
What can I use if I don’t have sansho peppercorns?
Sansho has a citrusy, mild numbing effect. If you do not have it, use Sichuan peppercorns for a similar feel, or omit and add a little lemon peel or black pepper for brightness.
How can I make the pickles less salty or less acidic?
Reduce the soy sauce or use low sodium soy. To lower acidity, add a bit more water or cut back on vinegar, but adjust sugar to keep balance. Taste and tweak the brine before cooling.
How should I store and serve these pickles?
Keep them in a clean, airtight jar in the fridge. Serve as a sandwich or burger topping, a side for grilled fish or pork, or alongside stir-fries.
Love the taste, besides the daikon and carrots, I also add cucumber and celery.