Tsukemono (Japanese Pickles)



Japanese-Style lightly pickled vegetables; cucumbers on the left, carrots, parsnip and cucumber on the right

 

Japanese pink pickled radishes, this variety of radish is naturally this colour

Tsukemono are Japanese pickles and there are many, many different ones. Unlike some Western-Style pickles Japanese pickles are not boiled in a vinegared liquid, nor do they have a thick sauce. Rather the fresh vegetables are soaked in the pickling liquid, so they retain a fresh crunchiness. In this recipe, I show you how to make some lightly pickled vegetables that can be served on the side of any Japanese meal.

Japanese-Style Lightly Pickled Vegetables



Japanese-Style pickled vegetables including parsnip

Pickling liquid:
6 tablespoons vinegar
2 tablespoons sugar
1/2 teaspoon salt

Vegetables:
1/4 cucumber, cut into slices
7cm (2.5 in) cucumber, cut into sticks
7cm (2.5 in) carrot, peeled, cut into sticks
7cm (2.5 in) length of celery, cut into sticks


Mix the vinegar, sugar and salt together, and set aside to dissolve. 
Meanwhile prepare the vegetables.
Add the vegetables to the liquid and place in the fridge for 1/2 or more before serving.
To serve, drain from liquid and pat excess moisture from vegetables using a paper towel. Place in small dishes and sprinkle with sesame seeds if desired. In Japan a serving of pickles is usually placed in the centre of the table for dinners to share.





A selection of pickles casually presented

Purple carrots, orange carrots and cucumber pickles

Variations: Try other vegetables such as parsnip, beetroot or purple carrots. Note: Rice wine vinegar is traditional in the this recipe but white vinegar can be used instead.