Mixed Japanese Pickle Sticks

Mirin, a sweet Japanese rice wine, gives these vegetable sticks an interesting flair. This low-alcohol golden wine adds flavor to a variety of Japanese dishes, sauces and glazes. It can be found in any Japanese market as well as the gourmet section of many supermarkets. Complete Book of Small Batch Preserving.

• Ready In: 30 mins
• Yields: 4 pints

Ingredients

• 1  lb zucchini
• 1  lb pickling cucumber
• 1  lb  peeled japanese white radish (daikon or lobok)
• 2  cups rice vinegar
• 1  cup water
• 1⁄4 cup mirin
• 2  tablespoons pickling salt
• 16  black peppercorns
• 8  whole allspice

Directions

1. Cut zucchini, cucumbers and radish into lengthwise spears. Set aside.
2. Combine vinegar, water, mirin and salt in a small saucepan and bring to a boil.
3. Remove hot jars from canner.
4. Place 4 peppercorns and 2 allspice in each jar.
5. Pack vegetables into jars.
6. Pour hot vinegar mixture into jars to within 1/2 inch of rim (head space).
7. Process 10 minutes for pint jars.