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LOCATION: Recipes >> Preserving >> There are many methods for making pickles (tsukemono) in Japan. The

Print this Recipe    There are many methods for making pickles (tsukemono) in Japan. The

use of rice vinegar as a pickling agent is one of the simplest. This
is a good accompaniment to grilled beef and fish.

Daikon, Carrot, and Cucumber Tsukemono

1/2 lb (225 gm) daikon, peeled and cut into paper thin slices
1/4 lb (115 gm) carrot, scraped and cut into paper thin slices
1/4 cucumber, seeded and julienned
1/4 cup rice vinegar
1 T sugar
1/2 tsp salt
1/4 cup water

Add all ingredients, except cucumber and marinate for 3 hours
(refrigerated). Remove daikon and carrot and drain well. Add
julienned cucumber, mix, and serve. Serves 4.

--
Nona Myers (happy hapa)

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