Also, a recipe for removing vegetables in vinegar or rice bran in a short time may be called asazuke (in this case, the opposite is 'furuzuke' (long-term pickle)). It uses daikon radishes, watermelon radishes (or other colorful root veggies), ginger, and turmeric to create a spicy, tangy, sweet, and sour ferment that's great served by itself or as a side accompanying other Asian … This one a recipe with daikon or kabu (Japanese turnips) and their greens as well. Cut and peel the cucumbers to desired sizes. Asazuke: Japanese Quick Pickle Salad Here is our recipe for a simple and refreshing quick pickle salad featuring nappa cabbage and smashed cucumbers. Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles Machiko Tateno. Most Japanese home cooks favor asazuke as it allows you to pickle vegetables in a short period of time. Jun 26, 2020 - Japanese Pickles Asazuke Recipe contains cucumbers, bell peppers and cherry tomatoes flavored with salt, sugar, and dashi. Asazuke is similar to tsukemono, but the method of cooking is quite different. … 'Asazuke' means 'lightly pickled' or 'mildly pickled', and it is a process used often in Japanese cuisine to add a boost of sweet, savoury, or sour flavour to fresh vegetables. The Napa cabbage and Apple pickles were made in just three hours. My wife is from Japan and we currently live in the USA. This Japanese Pickles Asazuke Recipe takes about 30 minutes to prepare, and about 30 minutes to soak in the asazuke sauce. Serves 6 – 8  | Preparation time 5 minutes Vegetable asazuke contains cucumbers, bell peppers and cherry tomatoes flavored with salt, sugar, and dashi. How to Make Turnip Asazuke (Easy Japanese Pickle) かぶの浅漬けの作り方 字幕表示可 材料(日本語)↓ (serves 2~3) 200g Turnip with Leaves (7.1 oz) 3g Salt (0.1 oz) 1. https://japanesehomerecipes.com/2016/12/15/recipecucumber-asazuke-pickles I give them to friends and … We are making Asazuke, a type of Japanese pickle using colorful vegetables. Serves 6 – 8  | Preparation time 10 minutes Paperback. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine). Tsukemono can take days to cook while asazuke can be prepared and finished in less than 60 minutes. So I learned the amounts for the pickling juice, and used it to pickle garlic shoots. You might think the cucumber is a little too salty. Brined in salt, kombu and chili flakes, this palate-cleansing Pickled Cabbage (tsukemono) makes a perfect accompaniment to a traditional Japanese meal. A recipe of making asazuke is just to mix cut or sliced vegetables and salt and put them in a plastic bag with Konbu (kelp), red peppers, and so on, so asazuke is often made at home due to its easy preparation. Het is een vorm van tsukemono (漬物), ofwel Japans tafelzuur.Hierbij worden verschillende soorten groenten ingemaakt en (licht) gefermenteerd. For this recipe, we use ginger and vinegar to give some accent to the simple pickles. $9.98. Making asazuke is easy, and it makes a nice side dish for any Japanese-style meal. She cooks amazing Japanese recipes. Even … Every now and then I come up with a recipe so stunningly fantastic that the more common recipe I've adapted it from seems to pale in comparison. Apr 8, 2017 - Cucumbers are abundant during summer. They resemble […] How to pickle using the Asazuke Method Known as one of the most common ways of making Japanese pickles, the Asazuke method is the go-to style of many restaurants and households in making tsukemono. Takuan - pickle de radis daikon . This is where you'll pickle the radishes so their color won't tint the other vegetables. How to Make Turnip Asazuke (Easy Japanese Pickle) かぶの浅漬けの作り方 字幕表示可 材料(日本語)↓ (serves 2~3) 200g Turnip with Leaves (7.1 oz) 3g Salt (0.1 oz) They are quick and easy to make and delicious. I cut the cucumber in using a special method. Another type of tsukemono is called “Asazuke”. Welcome to My Japanese Recipes. Gaby March 15, 2010 at 2:42 pm. Yuzu adds an aromatic citrus flavor to the pickles. These days, people make pickles with different flavours (some of them are interesting) For example: Beer; Mustard; Chilli; Wasabi…etc; Pickles as drinkers’ favourites. Some of them take longer than a year to make. The savory ③ Refrigerate the bag for 24 to 36 hours. The savory It's a terrific dish to prepare once every week or two and keep in the fridge to pull out as a ready to go side for all kinds of meals. Step 1. NORTH AMERICAN POST – Your link to SEATTLE's JAPANESE COMMUNITY, RECIPE: Asazuke – quick pickled vegetables, 2 Persian or ½ English cucumber, sliced into rounds, 1 oz. Unlike other pickling methods that take about weeks or months to ferment, the Asazuke method is the quickest way to make pickles, having the easiest recipe and the shortest preparation time. Umeboshi. Welcome to My Japanese Recipes. See more ideas about Pickles, Japanese pickles, Pickling recipes. Asazuke is a pickling method characterized by its short preparation time. When we eat Washoku (和食), a traditional Japanese meal with rice and miso soup, we almost always serve a small dish of Japanese pickles called Tsukemono (漬物). I ate lightly pickled alpine leek in Hokkaido, and it was delicious! This is exactly the case with Japanese fermented cucumber pickles. Delicious turnips are in season. I like to purchase seasonal vegetables because they are usually cheaper! Asazuke refers to lightly pickled vegetables that simply use some form of salt. Asazuke is a pickled dish made by marinating vegetables such as cucumbers, daikon radishes and eggplants with seasoning for a short time. They resemble […] Quick Pickled Cucumbers (Refrigerator Pickles) When all the hard work of tilling, planting, weeding, watering, and more weeding a garden starts to pay off, I’m always astounded and thrilled by … $8.90. Discard the brine. Slice and serve. I like that, they look awesome! It is perfect for sides to accompany your main dish. Along with yuzu citrus, we will be making savory Asazuke, a type of Japanese pickle using a minimum amount of salt. Read more about us here. So I learned the amounts for the pickling juice, and used it to pickle garlic shoots. ⑤ Taste the asazuke for the last time and add more salt to taste if needed. Shiozuke (塩漬け), literally salt (shio) pickling (zuke), is the most basic type of Japanese pickles known collectively as tsukemono (漬物). All I used was salt and pepper. Great recipe for Garlic Shoots Asazuke, Lightly Pickled Vegetables. They are a nice alternative for enjoying summer bounty that doesn’t require a hot stove or oven, just a few spices, some salt, and time. For example, cucumber, eggplant, radish, and cabbage are good. Cut cabbage into quarters from the root end. Surprisingly, freshly scented! Jan 22, 2014 - Cucumbers are abundant during summer. It is fairly easy, and makes a wonderful side dish. Asazuke or tsukemono are always among these smaller side dishes. While I made the recipe with cucumbers, tomatoes, and bell peppers, it can also be made with eggplant, celery, Chinese cabbage, or various other vegetables. yuzu or ½ tbsp. Nikumaki Onigiri Recipe (Japanese Meat Wrapped Rice Balls), Takenoko Gohan (Bamboo Rice) Recipe - My Japanese Recipes, Japanese Style Candied Sweet Potato Recipe (Daigaku Imo), Teriyaki Swordfish Recipe (Kajikimaguro Steak). It's ready within 1~3 hours. You are adorable! This recipe is flexible! American or English cucumber is not ideal for this recipe), The Nikkei Newspapers Digital Archive (NNDA), Week of Tanoshii (fun!) Asazuke is lightly pickled vegetables, usually made of cucumbers, turnips, carrots, cabbage, or other watery vegetables. ① Combine napa, carrot and cucumber, and give a good rinse under running water and strain well. Massage the bag once a day, if possible, so that the cucumbers are coated evenly in the brine. Please try this recipe with other recipes besides those shown in the picture below. It contains salt and water to help refresh you for more shopping. Read more about us here. Kyuri Karashi Zuke – Cucumber Pickles in Japanese Mustard. It's a terrific dish to prepare once every week or two and keep in the fridge to pull out as a ready to go side for all kinds of meals. My wife is from Japan and we currently live in the USA. Be the first to review this recipe. It is a common Japanese dish. A few common ones to pickle are cucumbers (of course! Did You Make This Japanese Pickles Asazuke Recipe? Kizami Shoga (Pickled Ginger) - 12oz (12oz) 4.3 out of 5 stars 359. Give your vegetable side dishes an extra boost of umami with this easy asazuke vegetable pickle recipe. Unlike other pickling methods that take about weeks or months to ferment, the Asazuke method is the quickest way to make pickles, having the easiest recipe and the shortest preparation time. I like to flavor asazuke vegetables with salt, sugar, and dashi. Remove the core and cut the cabbage into 1-2" pieces 2. Add the final tablespoon of salt and mix well. Tsukemono can take days to cook while asazuke can be prepared and finished in less than 60 minutes! ② Put all the vegetables, kombu, citrus juice, if using, and 2 tsp. Asazuke is lightly pickled vegetables, usually made of cucumbers, turnips, carrots, cabbage, or other watery vegetables. As she wrote: "When you are in a rush and have no time, try this recipe." Store the pickles in the fridge up to one week. Just seems so boring now. 2 Tbsp. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Other recipes can be found on the web. Recipe by: るにら If possible open the bag once a day and give it a stir. Asazuke (Short-term, a few hours to 2 days) Fukazuke (Long-term, at least 1 month) And today’s recipe is in Asazuke category as it’s quick and easy at home. Vous pouvez mettre quelques gouttes de sauce de soja selon votre goût. I ate lightly pickled alpine leek in Hokkaido, and it was delicious! You only need one day and you don’t need a special tool or machine to make Asazuke. Here I want to share two of the most popular asazuke recipes in my Japanese homecooking classes – Kyuri Karashi Zuke and Hakusai Ichiya Zuke. Whole cucumbers served on a stick are often pickled this way and sold by street vendors at festivals, temple approaches and popular tourist spots, especially during spring and summer when they are a refreshing treat. Tsukemono can be made via a wide array of techniques with vegetables and fruits fermented in salt, soy, miso, and even beds of rice bran with the live culture known as nukadoko.One of the most common tsukemono is made with sanbaizu, a combination … We would also love to hear from you in the comments below. Your email address will not be published. We decided to start this website together so others in the USA and other parts of the world can enjoy cooking Japanese cuisine. Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers) 2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams) 3/4 teaspoon fine grain sea salt 1 1/2 inches kombu, cut into thin shreds with kitchen shears 7 tablespoon water 3 tablespoons seasoned rice vinegar 1/2 teaspoon granulated sugar 1. Umeboshi (pickled plum) is a type of heavily salted pickle made with sour Japanese plums. But I can't get it as I am in Kyushu. kattebelletje/Flickr . Or, alternately, add some citrus zest to taste. H ere is another one of Mrs. Torimitu's pickles, called Kyuri no Asazuke ("quick cucumber pickles"). How to pickle using the Asazuke Method Known as one of the most common ways of making Japanese pickles, the Asazuke method is the go-to style of many restaurants and households in making tsukemono. This pickled turnip employs a shallow pickling technique known as Asazuke. To pickle something, you simply need to soak the vegetables in a vinegar brine. Your email address will not be published. It's ready within 1~3 hours. If you are a member of a CSA like me, you may occasionally get good amount of cucumbers. I often hear the conversation between Japanese people go, ”What would be your last meal?” “Oh, it’s got to be plain rice and tsukemono!” In my hometown Akita, known as a tsukemono country, it was also served as Ochazuke (afternoon snacks accompanying Japanese teas). 2. Popular flavours for pickled cucumbers in Japan. Try this pickle today to serve with your Japanese steamed rice and miso soup! Pickled vegetable asazuke contains cucumbers, bell peppers, and cherry tomatoes. I seriously buy them in bulk whenever I find them at the farmers market and just snack on them all day long. Asazuke - Nappa Cabbage Pickles recipe: Asazuke are Japanese quick pickles which are pickled only for a short time and aren't usually as salty as regular pickles (tsukemono). Asazuke (浅漬け) zijn snelle, gemengde Japanse pickles. (see pictures below - my pickle device is very old!). It gives it a wonderful smell when eating the vegetables. Squeeze the water out and serve. This pickle also gets it flavour from kombu, fresh ginger, yuzu and chilli pepper. Japanese pickles asazuke are often served with donburi, such as gyudon, or oyakodon in restaurants and at home. Have them become your favorites too! This is the type I will explain how to make using left over beer. Salt or brine, usually involves pressing. Japanese Pickles ”TEPPOZUKE” (Slice 4.32oz) 4.1 out of 5 stars 49. ② When you see all the water drained from the cucumber, it’s done. We have a lot of different kinds of pickles in Japan. We decided to start this website together so others in the USA and other parts of the world can enjoy cooking Japanese cuisine. Kyuri asazuke. Along with yuzu citrus, we will be making savory Asazuke, a type of Japanese pickle using a minimum amount of salt. For “washoku”, you may have an image in your mind of many small dishes lined up behind the main dish. Japanese pickles asazuke are often served with donburi, such as gyudon, or oyakodon in restaurants and at home. The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively. The flavors are lighter than fermented tsukemono, so you can almost enjoy them like a salad. Tsukemono (pickled vegetables) is the quintessential food in Japanese cuisine, particularly in traditional meals with rice and miso soup. You can reach her at info@kozmokitchen.com. I demonstrated an easier version of this recipe on this website, but I also like to add shredded lemon peels into the asazuke sauce. Asazuke refers to lightly pickled vegetables that simply use some form of salt. You can often see this method on street markets. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. Asazuke is similar to tsukemono, but the method of cooking is quite different. Aug 27, 2016 - Explore Michael Sanders's board "Japanese pickles", followed by 595 people on Pinterest. Le pickle japonais de gingembre est probablement le tsukemono le plus simple à réaliser, fait à partir de gingembre finement tranché et plongé dans une marinade de sucre, sel et vinaigre de riz. If this is the case, I recommend eating the cucumbers with rice, or washing the cucumbers with water afterwards to remove some of the salt flavoring. Pickling time: : 24 to 36 hours. Feb 8, 2020 - Explore Tracy Anderson Eichman's board "Japanese pickles", followed by 439 people on Pinterest. ④ Taste and add another tsp. If you are using a different quantity of vegetables, weigh them, and then multiply that number by .03. This is one of the ways to eat refreshing and crunchy cucumbers, which have properties to cool down your body. I have even gone so far as to dip them in guacamole :) haha! This pickle also gets it flavour from kombu, fresh ginger, yuzu and chilli pepper. The turnips and carrots go into the larger container. I rarely see real Japanese cucumbers at Japanese grocery stores. Make your fresh veggies even tastier with this simple recipe for miso asazuke vegetable pickles. You can use a variety of vegetables but I find that cabbage, carrots, celery and cucumber work best. OMG THOSE ARE MY FAVORITE CUCUMBERS EVER! Tsukemono Using the Asazuke Method Customers who viewed this item also viewed. at the 2019 JCCCW Japanese Summer Camp, INTERVIEW: Seattle Sounders FC, Athletic Trainer, Sheila Tatsunami, Virtual Japan Week – Online Contests are open until September 19th, The UW Night Market brings Taiwanese tradition, Chikuzen Ni – Braised root vegetables and chicken. Lots of vegetables can be pickled in this way. I hear students come back and tell me that they love them and make them many times. Photo: MPR Photo/Jennifer Simonson. What can I pickle at home? plus 1 tsp granulated sugar; 1 1/2 tsp sea salt Seal the bag squeezing air out. Tsukemono can be made via a wide array of techniques with vegetables and fruits fermented in salt, soy, miso, and even beds of rice bran with the live culture known as nukadoko.One of the most common tsukemono is made with sanbaizu, a combination of soy sauce, mirin, and rice wine vinegar.Much like Western Ziploc). You can also use cucumbers, daikon, napa cabbage, and eggplant with this pickle recipe. Also, a recipe for removing vegetables in vinegar or rice bran in a short time may be called asazuke (in this case, the opposite is 'furuzuke' (long-term pickle)). Nov 10, 2016 - Learn how to use Japanese ingredients with japancentre.com's recipes. To make Asazuke properly, you can pickle about 20-30 minutes up to 2-3 of hours. Asazuke refers to lightly pickled vegetables that simply use some form of salt. Pickles – Tsukemono. Recipe for Asazuke – Japanese pickles in short preparation time This is the easiest Japanese pickles recipe! ① Combine all the dry ingredients in a resealable plastic bag (e.g. I also learned once from a pickling class with someone who IS an expert that cucumbers are the hardest veg to ferment naturally. Delicious turnips are in season. Seriously, I don't know that I can ever enjoy regular ol' dill pickles ever again. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. Spear the pickles with picks -- set them in small shallow bowls to show off colors. Pickling time: 36 to 48 hours (you can pickle up to 1 week). The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively. Preparation: This pickle also gets it flavour from kombu, fresh ginger, yuzu and chilli pepper. Ziploc) and combine all the ingredients well. Give your vegetable side dishes an extra boost of umami with this easy asazuke vegetable pickle recipe. The way to pickle is to place all the ingredients in a bowl, massage gently, put a little weight (things like a plate) and wait. During the summer, you will often see people eating cucumber sticks as shown in the picture. Ingredients: 1 Whole Japanese cucumber; Japanese sea salt; Soy sauce, optional fresh lemon juice, 2 tsp Japanese mustard powder (You can substitute Chinese or English mustard), 4-5 Persian cucumbers (or 3-4 Japanese cucumbers. As a result, some traditionally prepared types of pickles can be kept practically indefinitely. Thanks for the recipe, this seems like a very simple pickle recipe. Reply. Great recipe for Garlic Shoots Asazuke, Lightly Pickled Vegetables. You will see a good amount of water coming out of the vegetables. Those pickles can be labor intensive and time consuming to make at home. The entire area gave off a sour, pungent smell. salt in a re-sealable plastic bag (ex. 4.7 out of 5 stars 102. salt as needed and reseal. ⑤ Taste the asazuke for the last time and add more salt to taste if needed. Servez dans un bol comme une petite salade ou sur une coupelle en pickle pour accompagner un plat. Kyuri asazuke are simple pickles made of cucumbers marinated in a salt brine (shiozuke) that is sometimes seasoned with konbu, togarashi pepper and/or vinegar. See more ideas about Japanese pickles, Pickling recipes, Asian recipes. Some people eat their pickles about a week after, but I say … Whole cucumbers served on a stick are often pickled this way and sold by street vendors at festivals, temple approaches and popular tourist spots, especially during spring and summer when they are a refreshing treat. Simple to make, no fermentation required, and it can be ready overnight to several days. Salt pickles were first produced in ancient times as a means of preserving food, and over the years became an important part of the basic Japanese meal. This Japanese Pickles Asazuke Recipe takes about 30 minutes to prepare, and about 30 minutes to soak in the asazuke sauce. Many of them are fermented for weeks and months (sometimes years). There are tens of thousands of tsukemono varieties and recipes throughout the country. Next. You can use a variety of vegetables but I find that cabbage, carrots, celery and cucumber work best. The two main mediums to pickle vegetables are salt or rice bran. My first week in Kanazawa did not start with lightly-flavored, easy-to-like pickled vegetables such as gari and asazuke, though the pickle section was not hard to find at the nearby open-air market. (I did some bite-sized slices and some larger pickle shaped pieces), Add 1 tsp of salt into the mixing bowl and mix well with the cucumbers, Set the cucumbers aside for at least 10 minutes, Create a cross-shaped cut on top of each cherry tomato and place in a container, Slice the red and yellow bell peppers and place in a container, Add 1 tsp of salt, 1 tsp of sugar, and 2 tbsp of dashi into the water, Squeeze out the water from the sliced cucumbers and place into a container, Pour the asazuke sauce into each of the vegetable containers, Keep the vegetables in the refrigerator for at least 30 minutes before serving. … If you have tried and liked any of the recipes, you can select and list it under Favorite Recipes. It is fairly easy, and makes a wonderful side dish. Reply. Add the second teaspoon of salt and mix again. Asazuke literally translates as ‘morning pickle’ and is one of Japan’s easiest ways to make a pretty little side dish out of almost any vegetable at hand. Kyuri asazuke are simple pickles made of cucumbers marinated in a salt brine (shiozuke) that is sometimes seasoned with konbu, togarashi pepper and/or vinegar. Place vegetable slices into the pickle press (or jar) and add one teaspoon of salt, mix well by stirring with your hands. How do you pickle something quickly? I recommend waiting at least 30 minutes before eating the Japanese pickles, but if you let them soak in the asazuke sauce overnight, they taste even better. It captures the crunch while diffusing some of the celery taste with rice vinegar, sugar, kombu and a touch of togarashi spice. You can use a variety of vegetables but I find that cabbage, carrots, celery and cucumber work best. Refrigerate for 36 to 48 hours. I make Asazuke, a quick Tsukemono that is put together by rubbing salt on the vegetables, adding kombu seaweed for flavor, a spice such as red chili pepper, and applying some pressure to the vegetables with a Japanese pickle press. (1/4 inch) fresh ginger, julienned (optional), 1 Tbsp. Asazuke: Japanese Quick Pickle Salad Here is our recipe for a simple and refreshing quick pickle salad featuring nappa cabbage and smashed cucumbers. I rarely see real Japanese cucumbers at Japanese grocery stores. But I can't get it as I am in Kyushu. Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Required fields are marked *. Squeeze the water out and serve. (adsbygoogle = window.adsbygoogle || []).push({}); Kanako, a native of Akita, Japan, is a chef, author and instructor focused on authentic Japanese homecooking. Nice pics! Son goût franc et légèrement poivré en font un accompagnement parfait pour les sushi ou sashimi. Typical vegetables for pickling include daikon, eggplant, cucumber, carrot, turnip and so on, and they are pickled with salt, occasionally vinegar and/or koji (rice mold), miso, soy sauce and other seasoning ingredients. Clamp on the top of the pickle press and screw down the lid until it pushes down tightly on the top layer of vegetables. Chef Kanako also offers in-home private cooking classes for groups up to 12. These vegetables are lightly pickled in liquid miso for a little flavour boost. The rice bran does not. Give a quick rinse and pat the cucumber dry with a paper towel. This pickled daikon radish recipe utilizes a fast fermentation process to produce crunchy lacto-fermented, pickled veggies in 1-3 days, depending on your taste preferences. This recipe has really opened my eyes to celery. She cooks amazing Japanese recipes. This pickle recipe was handed down to me. ), radishes, carrots, red onions, asparagus, jalapenos, cauliflower, and green beans. May 20, 2016 - Shio Koji Asazuke Assorted Vegetable Pickles Serves 6 – 8 | Preparation time 5 minutes Pickling time: 36 to 48 hours (you can pickle up to 1 week) Ingredients. Kyuri asazuke (salt-pickled cucumber) is typically served sliced up as a side dish, but whole pickled cucumbers are also sold as a popular street food during the summer in Japan. This is one of the ways to eat refreshing and crunchy cucumbers, which have properties to cool down your body. I’m no pickle expert, but I do know that people don’t generally mix watery vegetables like cucumber or tomato in with the less-watery veggies in this kind of pickle. $12.99. Chill 30 minutes up to a couple of hours. Tsukemono first appeared way back in Japanese history in the days before refrigeration when pickling was used to preserve food. Drain before serving. Recipe copyright 2013 Lynne Rossetto Kasper. Wash the cucumbers and pat […] 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. Tag @MrsMyJapaneseRecipes on Instagram and hashtag it #myjapaneserecipes! It is also known as sokuseki-zuke (instant pickles), ichiya-zuke (overnight pickles) and oshinko. Recipe by: るにら Fast pickled cucumbers with blackcurrant leaves No reviews 6 hr 20 min. Cut the stem off the dried chile, remove seeds, and cut into small rings. Our family wants to see it! If you ask my grandma, you can pickle any vegetables you like! Delicious and crispy homemade pickled cabbage enjoyed with traditional Japanese meal, brined in salt, kombu strips an… It can be made with any seasonal vegetables that are currently at your local supermarket. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Add cucumbers and seal the bag. If you are a member of a CSA like me, you may occasionally get good amount of cucumbers.