Flash Korean Japanese Style Cucumber and Daikon Pickles

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.

• Ready In: 15 mins
• Serves: 30
• Yields: 3 3/4 cups

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

1. Combine all ingredients in a glass jar with a screw on top or close fitting top.
2. The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
3. Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.