Japanese Pickles (Tsukemono) – Easy Homemade Recipe
Make crisp and refreshing Japanese pickles (Tsukemono) at home with simple ingredients. Perfect as a side dish, sushi garnish, or healthy snack.
Ingredients
- 2 Japanese cucumbers thinly sliced
- 1 small daikon radish thinly sliced
- 1 medium carrot thinly sliced
- 1 tsp salt
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce or tamari for gluten-free
- Optional: 1 small red chili sliced; 1 tsp toasted sesame seeds; 1 small piece kombu
Instructions
- Wash and thinly slice cucumber, daikon, and carrot.
- Place vegetables in a bowl, sprinkle with salt, and toss. Let rest 15–20 minutes.
- Rinse vegetables with cold water and pat dry.
- In a bowl, mix rice vinegar, sugar, and soy sauce until sugar dissolves.
- Place vegetables in a container, pour in the pickling liquid, and add any optional seasonings.
- Cover and refrigerate at least 1 hour before serving.
Notes
Nutrition Facts (per serving)
Serving Size: 1/4 of recipe Calories: 28 Carbohydrates: 6g (2%) Protein: 1g (2%) Fat: 0g (0%) Sodium: 290mg (13%) Fiber: 1g (4%) Sugar: 3g
Nutrition information is estimated and may vary based on exact ingredients used.