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Japanese Style Pickled Vegetables

If you love Indonesian pickle, a.k.a. acar, then you are most likely going to love this Japanese style pickled vegetables (和風ピクルス). They are both similar in that both typically includes cucumber and carrot. In Indonesian versions, you will see most recipes also include shallots and plenty of fresh bird eye chilies. The Japanese version usually also include celery, so if you have that and love celery in pickles, feel free to add 1-2 sticks in this pickle.

Japanese Style Pickled Vegetables

Japanese Style Pickled Vegetables

If you are a newbie in pickling anything, then this is a perfect recipe to start. You will notice that there isn’t much ingredients to gather, and also the process is super straight forward. Once the vegetables are cut into sticks/batons and soaked in brine solution for 2 hours, transfer them into one (or several) glass jars. Then fill the jar(s) with boiled pickling juice. Finally, seal the jar(s) and refrigerate for 1 day before eating the pickles, and enjoy home made pickles for 1 week long!

Japanese Style Pickled Vegetables

Japanese Style Pickled Vegetables

The Recipe

Japanese Style Pickled Vegetables

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe


  • 450 gram (1 lb.) cucumber, seeded and cut into batons
  • 200 gram (0.45 lb.) baby carrot (*)
  • 2 1/2 cup water
  • 1 tablespoon salt
  • 2 dried red chilies
  • Pickling juice
  • 200 ml apple cider vinegar (**)
  • 200 ml water
  • 5cm x 5cm (2" x 2") kombu
  • 1 tablespoon salt
  • 2 tablespoon sugar


  1. Dissolve 2 1/2 cup water with 1 tablespoon salt in a large mixing bowl. Soak cucumber and carrot in this salt solution for 2 hours.
  2. Place all ingredients for the pickling juice in a small sauce pot and bring to a boil, removing kombu right before boiling point.
  3. Drain and pat dry cucumber and carrot, transfer to a glass jar along with the dried red chilies. Fill the jar with pickling juice and seal.
  4. Once it cools, store in refrigerator for at least one night. The pickle should be fresh for up to 1 week.


  • (*) If using regular size carrot, peeled and cut into batons the same size as cucumber.
  • (**) Can be substituted with rice vinegar or red/white wine vinegar.
Indonesian Pantry
Indonesian Kitchen


  • 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.

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