More Pickle Recipes

Learn traditional Japanese pickle recipes including Kyuri no Asazuke (quick cucumber pickles), Daikon or Japanese Turnip Pickles, and Ichiyazuke (overnight soaking pickles). These simple recipes require minimal ingredients and are easy to prepare at home.

Here is another one of Mrs. Torimitu's pickles, called Kyuri no Asazuke ("quick cucumber pickles"). As she wrote: "When you are in a rush and have no time, try this recipe."

Ingredients:

1 Whole Japanese cucumber
Japanese sea salt
Soy sauce, optional

Preparation:
On a large cutting board, spread a thick layer of salt. Place the cucumber on top and roll it back and forth with both hands. Press hard down on the cucumber as you roll. Without rinsing off the salt, wrap the cucumber in plastic wrap and let it rest in the refrigerator for 30 minutes. Right before serving, rinse off the salt and cut into ¼ inch pieces. Sprinkle with soy sauce or just eat as is.

Daikon or Japanese Turnip Pickles

This one a recipe with daikon or kabu (Japanese turnips) and their greens as well.

Ingredients:
1 kabu
The greens of kabu, roughly chopped
½ C Vinegar
2 T Sugar
½ T
Seasoning

For seasoning, you can add small slices of togarashi (dried red chili) to prepare a spicy pickle. Or, alternately, add some citrus zest to taste.

Preparation:
Peel and slice kabu, then quarter each slice, a traditional cut called "ichogiri," resembling a gingko leaf (1/8 inch slices if you prefer them "toothy" or paper-thin for a more elegant pickle). Mix vinegar, sugar and salt (a traditional vinegaring called "amazu") and combine with ingredients in a mixing bowl. Allow to rest in the refrigerator for at least 20-30 minutes. Squeeze out excess liquid and enjoy. (You can also prepare this pickle with daikon. Use the middle part of one daikon radish, plus the greens.)

Ichiyazuke ("overnight soaking" pickles)

Ingredients:
Mizuna greens or Napa cabbage
Salt
Togarashi (dried red chili)

Preparation:
Without cutting the greens, line them up in a container and sprinkle with salt. Thinly slice chili and add. Cover with a lid and press down with a weight. Allow to rest for at least half a day in the refrigerator, or overnight. When the vegetables have released their water, squeeze out excess liquid and cut into bite sized pieces.