Large quick japanese pickled vetables

Quick Japanese Pickled Vegetables

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

Collections: Asian Condiment Pickles

Quick Japanese Pickled Vegetables Recipe

  • 1/2 pound daikon radish
  • 1/2 pound any combination of carrot, turnip and cucumber
  • 3/4 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 2 teaspoons whole sansho peppercorns
  • 2 dried de arbol chilies
  • 2-3 cloves garlic, chopped
  • 1 inch ginger root, sliced
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.


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


here has to be a typo in the calls for 3/4 cup of soy Sauce.....but the photo is a clear liquid

Adrian Glover

Nice but how long can it last in the refrigerator once jar is opened.