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Japanese Style Pickled Vegetables

Super easy pickling project anyone can attempt. Bottle fresh cucumber, carrot, celery, and red chilies into delicious Japanese pickle and enjoy it for a week long.
Japanese Style Pickled Vegetables - 和風ピクルス

Japanese Style Pickled Vegetables - 和風ピクルス

Summer in the US can get very hot. Instead of cooking and spending my time in front of a hot stove, I make pickles instead.

Today I am going to share a recipe for Japanese style pickled vegetables (和風ピクルス), which is easy and perfect for new cooks. You won’t need any specialized tool other than a cooking pot, a knife, and a cutting board. It is also a fun way to enjoy some fresh vegetables.

Ingredients for Japanese pickled vegetables: cucumber, carrot, celery, red chilies, rice vinegar, sugar, salt, and kombu seaweed.

Ingredients for Japanese pickled vegetables: cucumber, carrot, celery, red chilies, rice vinegar, sugar, salt, and kombu seaweed.

Ingredients for Japanese pickled vegetables

Japanese pickle usually contains cucumber, carrot, celery, and red chilies. And the pickling juice is a simple mix of rice vinegar, sugar, salt, and kombu.

Use Japanese cucumbers if possible. You can also use common garden cucumbers or Kirby/pickling cucumbers.

There are two kinds of Japanese rice vinegar, unseasoned rice vinegar, and seasoned rice vinegar. We will use unseasoned rice vinegar to make this pickle.

Kombu is a type of dried seaweed widely used in Japanese cuisine. If you regularly prepare homemade dashi (Japanese stock) from scratch, you should be very familiar with this seaweed.

Store Japanese pickled vegetables in clean glass jars in the fridge for up to a week.

Store Japanese pickled vegetables in clean glass jars in the fridge for up to a week.

How to prepare Japanese pickled vegetables

1. Prep the vegetables

Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons.

2. Salt the vegetables

Combine 2 12 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.

3. Pickle the vegetables

To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.

Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.

Once the jars are cool, store in the fridge for at least one night before serving. The pickle should be fresh for up to 1 week.

Serve Japanese pickled vegetables as a side dish.

Serve Japanese pickled vegetables as a side dish.

Japanese Style Pickled Vegetables

5.0 from 6 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8

Print Recipe

Ingredients

  • 1-2 cucumber
  • 1-2 carrot
  • 1-2 celery stick
  • 2 1/2 cup water
  • 1 tablespoon salt
  • 5 cayenne/bird-eye chilies
  • Pickling juice
  • 200 ml unseasoned rice vinegar
  • 200 ml water
  • 5cm x 5cm (2" x 2") kombu
  • 1 tablespoon salt
  • 2 tablespoon sugar

Instructions

  1. Prep the vegetables: Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons. We want about 3 cups of vegetables.
  2. Salt the vegetables: Combine 2 1⁄2 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.
  3. Pickle the vegetables: To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.
  4. Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.
  5. Storing the pickle: Once the jars are cool, store in the fridge for at least one night before serving. The pickle should be fresh for up to 1 week.
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Comments

  • Milky Milky says:

    This... this is the best cucumber pickle I have ever eaten.

    I had made some salt sumimono type pickles not too long ago (Basically just salt the vegetables and press them so the water comes out) so I have the kombu all ready for pickle making. I've always considered (US type) pickles something that needs to be from a jar/canned for some reason- but this is so good I feel sort of dumb for not trying this before.

    I've never had pickled celery, and I feel like now I have finally seen the light. It soaks up the flavor amazingly, and it a great way to use up this rather unexciting vegetable. I wish I could make the carrot more exciting- it's such a dense vegetable that it doesn't get quite as flavorful as the others. I might cut it thinner next time, but it's worth adding because it contributes that natural sweetness to the rest of the jar.

    I'll confess, I added a shake of MSG to mine and added a touch of minced ginger. Next time, I could add some garlic cloves, since I do like pickled garlic. It all fit perfectly in a big mason jar, so it's just a matter of what I can squeeze in there!

    GOSH, I'm just so excited. There's so many possibilities from this recipe, and I LOVE pickles. I don't think I'll ever look at the pickles at the store the same way ever again.

  • Alexandra Alexandra says:

    I just love pickles - they go so well with so many things. This is a great selection of vegetables, too! Thanks for sharing :)

  • Dannii Dannii says:

    This is a great way to use up all the veggies we are growing at the moment.

  • kim kim says:

    This recipe was fabulous! The taste was absolutely delicious and it was easy to make. I will definitely be making again!

  • Charla Charla says:

    I love exploring different pickled recipes from around the world. I gotta try this one!

  • Michelle Michelle says:

    I can't wait to try this! I love pickled vegetables but haven't been brave enough to make my own. Love how quick and easy this is to make. Thanks so much for sharing your recipe.

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