Japanese pickled vegetables recipes

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Homemade Japanese shibazuke pickles made with eggplant, cucumber and ginger in a white and blue plate on a bamboo mat Eggplant Pickle, Fermented Pickles Recipe, Shiso Recipe, Asian Pickles, Perilla Leaves, Pickled Eggplant, Japanese Cucumber, Japanese Pickles, Vegan Japanese

Shibazuke is a traditional Japanese pickle (tsukemono) that originates from Kyoto. It is typically made with summer vegetables like eggplants, cucumbers and myoga (Japanese ginger) pickled with salt, and red perilla leaves called aka shiso which gives it the iconic purple color. These homemade shibazuke are easy to make, relatively quick and really taste great. They’re one of my favorite pickle recipes I’ve made so far and I hope you enjoy them too!

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Vietnamese Pickled Vegetables, Canned Corn Recipes, Instant Pot Recipes Healthy, Recipes Kale, Quick Pickled Vegetables, Fruit Sauces, Pickled Vegetables Recipe, Can Corn, Pot Recipes Healthy

There’s nothing more satisfying than making quick pickled Asian vegetables…unless it’s opening the refrigerator and enjoying some of the pickled vegetables! They’re so delicious and easy to make, you’ll be making them over and over!

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k e n j i • 賢治 on Instagram: "Easy Japanese Pickles, season 2, ep 5 | @kenjcooks 

And we’re back with season 2️⃣ of Easy Japanese Pickles!  I’ve posted about asazuke before but this is my answer to random bits of veg leftover from other dishes that need to be used up; most vegetables of similar water content and preparation will work so get creative (ie don’t use cabbage and chunks of carrot together - for the latter, ensure it’s cut thinly or shredded so there’s relatively similar surface area as the cabbage). I’ve used my trusted Japan we pickle press however any form of food safe weight works here. 

My grandparents would often eat this with a drizzle of soy sauce but I think it’s great as is, allowing the vegetables and aromatics shine ✨ it’s a perfect all purpose pickle in that it wo Japanese Pickles, Pickled Vegetables, Surface Area, Eating Well, Soy Sauce, Food Safe, Pickles, Carrots, Sauce

k e n j i • 賢治 on Instagram: "Easy Japanese Pickles, season 2, ep 5 | @kenjcooks And we’re back with season 2️⃣ of Easy Japanese Pickles! I’ve posted about asazuke before but this is my answer to random bits of veg leftover from other dishes that need to be used up; most vegetables of similar water content and preparation will work so get creative (ie don’t use cabbage and chunks of carrot together - for the latter, ensure it’s cut thinly or shredded so there’s relatively similar surface…

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