Mixed pickles
MAKES: 2 cups
TIME: 45 minutes
(not including chilling time)
Pickles aren’t a spice, but they are an important side dish in Japanese cuisine, served at most meals with rice and miso soup.
INGREDIENTS
150g cabbage
100g daikon radish
1 carrot
½ cucumber, cut in half
and seeds scooped out 6 cloves garlic, finely sliced 1 tbsp salt
1 small lemon, sliced
1 cup rice vinegar
1 cup sugar
METHOD
1
Cut the cabbage, radish, carrot, and cucumber into small, thin strips.
2
Place vegetables in a colander, add the garlic, sprinkle with salt, then toss to mix. Set aside for 30 minutes.
3
Rinse under cold water, then add lemon slices on top.
4
Heat rice vinegar and sugar in a saucepan with 60ml of water. Bring to the boil, stirring until the sugar has dissolved. Simmer for 5 minutes, then remove from the heat. Leave to cool.
5
Put the vegetables and lemon slices in a large jar. Pour over the cooled vinegar-sugar mix, cover, and refrigerate for at least 24 hours before use. These pickles will keep for about a month in the fridge.