Tsukemono (pickled Vegetables) Recipe

Wash and trim

Wash all vegetables thoroughly. Trim ends of daikon, carrot, cucumber and remove any blemishes. Trim and wash green onions; reserve green parts for garnish if desired.

Slice daikon and carrot

Peel the daikon and carrot if desired. Cut the daikon into 3–4 mm (about 1/8–1/6 inch) rounds and then into matchsticks (julienne), or use a mandoline to make thin rounds and stack-slice into batons. Cut the carrot into matchsticks to match the daikon size so they pickle evenly.

Prepare cucumber

If using standard cucumbers, halve lengthwise and scoop out seeds, then slice into 3–4 mm half-moons. For small Japanese cucumbers, slice into thin rounds. Lightly score the skin if you want more brine penetration.

Prepare shiso & scallion

If using red shiso, stack the leaves, roll and finely shred (chiffonade). Thinly slice green onion on the bias into 2–3 mm pieces. Keep these separate until serving to preserve color and texture.

Combine rice vinegar, water, sugar, kosher salt and mirin (if using) in a small saucepan. Add the dried kombu strip if using—this will add umami. Warm the mixture over medium heat, stirring until sugar and salt are completely dissolved. Do not boil; just heat until warm (about 2–3 minutes). Remove from heat and let cool to room temperature. If using kombu, remove the strip after cooling or leave it in for stronger flavor.

Place the julienned daikon and carrot in a bowl and sprinkle with 1/2 tablespoon of kosher salt (from the amount listed in brine if you choose to pre-salt instead). Toss and let sit 10–15 minutes to draw out excess water. Rinse lightly and squeeze gently to remove excess liquid. Pat dry with paper towel. For cucumbers, sprinkle a pinch of salt and let sit 5–10 minutes, then pat dry.

Place the prepared daikon, carrot and cucumber into a clean glass jar or airtight container in layers. Tuck shredded red shiso between layers if using; shiso will impart color and a distinctive flavor. Add the sliced green onion as well.

Pour the cooled brine over the vegetables, making sure they are fully submerged. If necessary, weigh them down with a small plate or a clean plastic bag filled with a little water.

Seal the jar and refrigerate. For quick tsukemono, chill at least 2–4 hours. For more pronounced flavor, refrigerate 24 hours. Daikon and carrot develop good texture after 8–24 hours; cucumbers are best consumed within 1–3 days to remain crisp.

When ready to serve, remove pickles from brine with tongs or a fork. Drain well. Sprinkle toasted sesame seeds and a light dusting of shichimi togarashi if desired. Chop remaining green onion tops and sprinkle over the tsukemono.

Store leftover pickles in the refrigerator in their brine for up to 2 weeks for daikon/carrot and up to 3–4 days for cucumber for best texture. Discard if off-odors or sliminess develops.