In Japan almost every meal is accompanied by some sort of pickled vegetable usually either a salt pickle or this  instant pickle (ichiya-zuke). These are awesome because they don’t require days or weeks to make and can be enjoyed in as little as an hour. My variation has some heat but you may omit the sambal chili paste for a milder version. The types of vegetables you can pickle are limited only by your imagination but in my opinion the fresh garden veggies or kombu (sea kelp) work best.This is a great way to incorporate more veggies into you diet.

PRINT Japaese Instant Pickle Recipe from MS Word

Japanese Instant Pickle

Yield: 4 servings

1/2 daikon radish shaved
2 carrots shaved
1/2 English cucumber shaved
1 teaspoon sambal chili paste
1/3 cup seasoned rice vinegar
1 tablespoon sucralose or sugar
1/2 teaspoon salt

Using a potato peeler, shave the vegetables into thin strips. Add marinade ingredients and refrigerate 1-2 hour turning occasionally to submerse veggies. Serve.
Other veggie options: Napa cabbage, ginger, Japanese eggplant, green onions, mung bean sprouts.

© 2011 Aron David Bradley
http://www.boomercuisine.com