Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1 large takuan (yellow pickled daikon), thinly sliced
- 1 tablespoon salt
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon turmeric
Special equipment needed:
- Large glass jar with lid
Step-by-step instructions:
1. In a large bowl, toss the sliced cucumbers and takuan with the salt. Let sit for 30 minutes to draw out excess moisture.
2. In a small saucepan, combine the rice vinegar, sugar, water, ginger, red pepper flakes, and turmeric. Heat over medium heat until the sugar has dissolved, stirring occasionally.
3. Rinse the cucumber and takuan slices under cold water and pat dry with a paper towel.
4. Layer the cucumber and takuan slices in a large glass jar.
5. Pour the vinegar mixture over the vegetables, making sure they are completely covered.
6. Seal the jar with the lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 40 minutes
Cooking time: 5 minutes
Temperature:
Refrigerate at all times
Serving size:
4 servings
Nutritional information:
Calories: 70
Fat: 0g
Carbohydrates: 17g
Protein: 1g
Sodium: 880mg
Fiber: 1g
Sugar: 15g
Substitutions for ingredients:
- Regular daikon can be used instead of takuan
- Apple cider vinegar can be used instead of rice vinegar
- Honey can be used instead of sugar
Variations:
- Add sliced carrots or radishes for extra color and flavor
- Use different spices such as garlic or mustard seeds
- Add a splash of soy sauce for a savory twist
Tips and tricks:
- Use a mandoline or sharp knife to slice the vegetables thinly and evenly
- Make sure the jar is completely clean and dry before adding the vegetables and vinegar mixture
- Use a fork to poke holes in the vegetables to allow the vinegar mixture to penetrate more easily
Storage instructions:
Store in the refrigerator for up to 2 weeks.
Reheating instructions:
Not applicable
Presentation ideas:
Serve in a small dish or bowl with chopsticks or a fork.
Garnishes:
Garnish with sesame seeds or chopped green onions.
Pairings:
Serve with sushi, rice bowls, or grilled meats.
Suggested side dishes:
Miso soup, edamame, or seaweed salad.
Troubleshooting advice:
If the pickles are too salty, rinse them under cold water before adding the vinegar mixture.
Food safety advice:
Make sure to use a clean and dry jar to prevent contamination. Keep the pickles refrigerated at all times.
Food history:
Takuan is a traditional Japanese pickle made from daikon radish that has been pickled in rice bran. Cucumber pickles are also a popular side dish in Japanese cuisine.
Flavor profiles:
Salty, sweet, sour, and slightly spicy.
Serving suggestions:
Serve as a side dish or condiment with Japanese-inspired meals.
Related Categories
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Region: Japanese