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 Time

15m

Cook Time

Total Time

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.

Pickles

Tsukemono – Shiozuke (Salt Pickling) Image

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

97kcal

4%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

22g

1%
Fiber

7g

0%
Sugar

9g

0%
Protein

3g

0%
Cholesterol

0mg

0%
Sodium

15mg

0%

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