Japanese pickles – tsukemono

Japanese pickles tsukemono carrot zucchini

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  • 2 carrots
  • 2 zucchinis
  • 2 turnips (peeled (or 1 medium size daikon))
  • white miso paste


  1. Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated.
  2. Cover and pickle for about 24 hours. Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water.
  3. Keep refrigerated.
  4. Serve with rice.
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