Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 10kcal 0%
Fat 0g 0%
Saturated Fat 0g 0%
Carbohydrates 2g 0%
Fiber 1g 4%
Sugar 1g 2%
Protein 0g 0%
Cholesterol 0mg 0%
Sodium 1,000mg 41%

Percent Daily Values are based on a 2,000 calorie diet.

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Tsukemono – Shiozuke (Salt Pickling)

Name: Tsukemono – Shiozuke (Salt Pickling)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: For the Vegetables to Pickle:; 3 Japanese or Chinese eggplants (use Lucky Iron Fish to retain the color; see Notes); 5 Japanese or Persian cucumbers; 1 daikon radish; 5 ribs celery; 2 carrots; For the Brine:; 1000 ml water; 50 g sea salt (for 5% brine; you can use 2% to 10% salt in the brine)

Prep 15m

Cook 5m

Total 20m

This Tsukemono – Shiozuke (Salt Pickling) recipe is a traditional Japanese method of preserving vegetables. Using a brine made of water and sea salt, a variety of fresh vegetables like eggplant, cucumber, daikon radish, celery, and carrots are pickled to create a tangy and crunchy condiment.