Tsukemono are Japanese-style pickles that you can find all over Japan with any meal-breakfast, lunch, and dinner. There are many types of tsukemono, dry pickled and wet pickled and vegetables such as, plums, cucumbers, daikon, and even eggplant. The recipe I will be sharing with you today is for a vinegar, wet-pickled daikon and carrot tsukemono. The recipe I used was originally from Japanese Cooking 101, but I have altered it a little. Enjoy!
Peel an 8-inch piece of daikon, and then cut into thin matchsticks. Do the same with one carrot. (You don't have to include the carrot, but I thought it gave the pickles a nice pop of color.) Set aside until later.
In a small pot, boil 1/2 cup of water, 1 teaspoon of salt, 3 tablespoons of sugar, and a 1/2 cup of rice vinegar. Stir to dissolve the sugar and salt.
Fill a jar or container 3/4 of the way up with your daikon and carrots. Pour the vinegar mixture over the vegetables into the container and place in fridge for at least 3 hours. (I found the tsukemono were better after 12 hours.)
Itadakimasu!
Itadakimasu!