Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.
I bought a bag of really nice looking radishes the other day. I have already made most of them into salad, but I have some left, so I am going to turn the rest of my radishes into pickles while they are still fresh and crispy. Actually it would have been much better to make pickles while the vegetables are as fresh as possible, in other words, these really should have been turned into amazu-zuke a couple of days ago… Anyway, notice anything unusual? The radishes started with a red skin and white flesh, but after one whole day of pickling, the entire batch turned into a red/pink hue! Rather pretty I think, and it would fool someone into thinking they are seeing gari, until they take a bite of course.
The recipe is enough for roughly 100 gram of vegetables. If you have more vegetables to pickle, just double of triple as needed.
Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle
- 100 gram radish, thinly sliced
- salt water solution (400 ml water + 1 tablespoon salt)
- Sweet vinegar pickling solution (mix together the following)
- 4 tablespoon rice vinegar
- 4 tablespoon water
- 2 tablespoon sugar
- Soak radish in salt water solution for 15 minutes to make them soft. Drain, and wring out excess moisture from the radish.
- Place radish in a glass jar/container, add the sweet vinegar pickling solution, and cover the jar/container. Pickle for at least 1 hour. Store any leftover in refrigerator and consume within 2 weeks.