Flash Korean Japanese Style Cucumber and Daikon Pickles
photo by Leggy Peggy
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
3 3/4 cups
- Serves:
- 30
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.