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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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angelos Japanese-American Cultural League Auxiliary.

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Food Exchanges:
  • 1-1/2 vegetables

*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

37 calories; 0 g total fat; 0 g saturated fat; 962 mg sodium. 8 g carbohydrates; 1 g fiber; 1 g protein; 206 RE vitamin a;

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