Japanese Style Pickled Vegetables
Super easy pickling project anyone can attempt. Bottle fresh cucumber, carrot, celery, and red chilies into delicious Japanese pickle and enjoy it for a week long.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 cucumber
- 1-2 carrot
- 1-2 celery stick
- 2 1/2 cup water
- 1 tablespoon salt
- 5 cayenne/bird-eye chilies
- 200 ml unseasoned rice vinegar
- 200 ml water
- 5cm x 5cm (2" x 2") kombu
- 1 tablespoon salt
- 2 tablespoon sugar
Instructions
- 1
Prep the vegetables: Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons. We want about 3 cups of vegetables.
- 2
Salt the vegetables: Combine 2 1⁄2 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.
- 3
Pickle the vegetables: To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.
- 4
Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.
- 5
Storing the pickle: Once the jars are cool, store in the fridge for at least one night before serving. The pickle should be fresh for up to 1 week.