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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

Pickles

Tsukemono – Shiozuke (Salt Pickling) Image

justonecookbook.com

Ingredients

(Servings: 4)

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)

Steps

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Nutrition Facts

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.