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mixed pickles

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Other vegetables can be pickled and served with sushi alongside ginger. They look wonderfully colorful, adding a touch of drama to your sushi platter, making it appear very professional. Cook time is cooling time.

yield 2 cups
prep time 30 Min
method Refrigerate/Freeze

Ingredients For mixed pickles

  • 1/2 c
    cucumber, about 4-inches long
  • 1
    carrot (about 3 ounces)
  • 3 oz
    daikon radish, peeled (or 6 red radishes)
  • 1/4
    small green cabbage (about 6 ounces)
  • 6
    garlic cloves, thinly sliced
  • 1 Tbsp
    salt
  • 1/2
    lemon, thinly sliced
  • 1 c
    rice vinegar
  • 1 c
    sugar

How To Make mixed pickles

  • 1
    Cut the cucumber in half lengthwise and scoop out the seeds.
  • 2
    Slice the cucumber, carrot, and radish into very thin strips.
  • 3
    Slice the cabbage into 1/2-inch strips.
  • 4
    Put all the vegetables and garlic in a colander, sprinkle with salt, and toss well.
  • 5
    Set aside for 30 minutes, then rinse thoroughly and top with the sliced lemon.
  • 6
    Put the rice vinegar and sugar in a saucepan with 1/4 cup water.
  • 7
    Bring to a boil, stirring until the sugar has dissolved.
  • 8
    Boil for 6 minutes.
  • 9
    Let cool, then pour over the vegetables and lemon.
  • 10
    Cover and chill for at least 24 hours or until needed.
  • 11
    Keeps for 1 month in the refrigerator.
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