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Japanese-Style Pickled Vegetables

This little dish of tart and salty pickles (tsukemono: pronounced soo-keh-MOH-noh in Japanese) is served with most Japanese meals, and almost always along with rice.

2.5 by 4 people
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  • Makes: 22 servings
  • Serving Size: 2 Tablespoon
  • Yields: 2-1/2 to 3-1/2 cups
  • Prep: 15 mins

Japanese-Style Pickled Vegetables



  1. 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.
  2. Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angelos Japanese-American Cultural League Auxiliary.
  3. 1-1/2 vegetables

From the Test Kitchen

*Cook's Tip:

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



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