Sweet and Sour Tsukemono
Tsukemono is one of the most well-known pickles in Japanese cuisine, traditionally made by fermentation or quick pickling. This sweet and sour version creates a special balance with the combination of rice vinegar and honey, while the apple cider vinegar softens the flavors even further. The crisp texture of cucumber, radish and carrot provides a great contrast to the gently sweet and sour liquid, making it the perfect complement to sushi or grilled dishes. If you love Japanese food, be sure to try this softer, more harmonious flavored tsukemono!
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Ingredients for this recipe
Servings: 4
2
Cucumber
1
Radishes
1
Carrot
100
ml
Japanese Rice Vinegar
100
ml
Water
40
g
Honey
5
g
Salt
15
g
Ginger
2
cloves
Garlic
20
ml
Apple Cider Vinegar
10
g
Sesame Seeds
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Preparation Steps
1
Thoroughly wash the cucumber, radishes, and carrot, then slice them thinly into rounds or strips.
2
In a small saucepan, combine the rice vinegar, water, honey, apple cider vinegar, and salt. Heat over medium heat until the honey is completely dissolved.
3
Thinly slice the garlic and ginger, then add them to the vinegar mixture. Allow to cool completely.
4
In a clean, sealable jar, layer the vegetables, then pour the cooled sweet and sour vinegar mixture over them.
5
Use a spoon to press the vegetables down, ensuring they are completely submerged in the liquid. Seal the jar.
6
Refrigerate for at least 24 hours to allow the flavors to meld.
7
Before serving, sprinkle with toasted sesame seeds. Serve as a side dish with sushi, rice dishes, or grilled meats.
