How to Make Amazuzuke - Sweet Vinegar Pickles (Recipe) 甘酢漬けの作り方(レシピ)

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Combine 1 cup rice vinegar (unseasoned), ½ cup sugar and 1 tsp Diamond Crystal kosher salt in a small saucepan. Whisk over medium heat until boiling, then turn off the heat and let cool to room temperature.
2. Pour the cooled amazu into a mason jar or airtight container. It keeps in the refrigerator for up to 2–3 months.
3. Peel 8 oz daikon radish, cut into ¼-inch (6-mm) slabs, then into sticks.
4. Peel 3 oz carrot, cut into thin slabs, then into thin strips.
5. Put the daikon and carrot in a plastic bag and add 1 tsp Diamond Crystal kosher salt. Close the bag, rub the vegetables through the bag for 1 minute, and set aside for 15 minutes.
6. Open the bag and drain off all the liquid the vegetables released.
7. Add ¼ cup amazu to the bag and combine with the vegetables.
8. Cut 1 dried red chili pepper into rounds, removing the seeds if you want less heat, and add to the bag.
9. Squeeze the juice of ½ lemon into the bag and rub the vegetables through the bag.
10. Set aside for 15 minutes (or a few hours) to marinate. Serve in a bowl.
11. Store the bag in the refrigerator for up to 3 days, preferably in a jar with a tight lid to reduce odor.

Summarized from Just One Cookbook's video. Watch it for the details.

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