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Quick Japanese Pickled Vegetables

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


  • ½ pound daikon radish
  • ½ pound any combination of carrot, turnip and cucumber
  • ½ cup water
  • 1 tablespoon sugar
  • 2 to 3 cloves garlic, chopped
  • 1 inch ginger root, sliced
  • ¾ cup soy sauce
  • ½ cup rice vinegar
  • optional yuzu or lemon peel to taste

Preparation Instructions:

  1. Chop all veggies into large matchsticks and place in a airtight container like a mason jar or tupperware just large enough to fit them.

  2. Bring the brine ingredients to a boil, then let it cool. Strain out and discard dried chilies, sansho peppers, garlic, and ginger.

  3. Pour the brine over the chopped veggies.

  4. Close container and refrigerate for at least an hour. Store closed in refrigerator up to 10 days.

More About This Recipe

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


Based on 1 reviews

Customer Reviews


Love the taste, besides the daikon and carrots, I also add cucumber and celery.

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