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.
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
- 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
- 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.
- Place all ingredients for the pickling juice in a small sauce pot and bring to a boil, removing kombu right before boiling point.
- 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.
- 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.