Japanese-Style Pickled Vegetables
- Stir together sugar, miso, beer, salt, and vinegar in a large bowl or crock. Cut cucumber into 1-inch pieces (2-1/2 cups). Toss cucumber, carrots, eggplant, and daikon, if using, into miso mixture. Cover and refrigerate 24 hours before serving. Serve with slotted spoon.
- Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angelos Japanese-American Cultural League Auxiliary.
- 1-1/2 vegetables
From the Test Kitchen
Daikon is a large white Asian radish with a crisp, juicy texture and slightly sweet flavor. It's available in produce sections of most supermarkets or Asian grocery stores. Keep refrigerated in a plastic bag for up to 1 week.
Nutrition Facts (Japanese-Style Pickled Vegetables)
- Per serving:
- 37 kcal cal.,
- 962 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet