Prep 15 mins
Cook 0 mins
This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.
- 1⁄2 cup mirin
- 1⁄2 cup soy sauce
- 1⁄2 cup rice vinegar
- 4 garlic cloves, minced
- 3 -4 korean red chili peppers (can use red chili flakes in a pinch) or 3 -4 japanese chili peppers (can use red chili flakes in a pinch)
- 1 1⁄4 cups cucumbers, sliced 1/2 inch (optional 3/4 inch chunks, see note above in description)
- 1 1⁄4 cups daikon radishes, peeled and sliced 1/2 inch (optional 3/4 inch chunks)
- 1⁄2-3⁄4 cup carrot, peeled and sliced 1/2 inch (optional 1/2 inch chunks)
- Combine all ingredients in a glass jar with a screw on top or close fitting top.
- The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
- Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
These pickles are quick, easy, and delicious. I made them to go with korean marinated ribs, and they rocked. I shared them at work and now my coworker wants a quart of these for Christmas.
Love these pickles! Very easy to make and thoroughly enjoyed by all of us -- including a Japanese houseguest. The brine is especially delicious (I ate it with a spoon). Made with long, thin cucumbers and ordinary bird's eye chillies. I have a third of a daikon left that I will chop and add to the brine while it's still strong. Made for the Asian Forum's Eat Your Veggies Tag Game.
We didn't care for this dish, but I don't think it's the fault of the recipe. I am not overly fond of radishes, and was hoping that this would help me like them better - didn't work. Found this very pungent, with strong radish flavor. Others may like this, but we didn't.