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Japanese-Style Pickles
Ingredients
- half cabbage
- a quarter cauliflower
- 2 carrots
- 2 cucumbers
- half lemon
- for the sauce: 1 cup (disposable) vinegar
- 2 cups (disposable) water
- 4 tablespoons sugar
- 1 and a half tablespoons (level) salt
- 1 teaspoon grated ginger (optional)
Preparation
Cut the cabbage and cauliflower coarsely into florets.Cut the daikon and carrot into thin rounds, and cut the lemon in half and then into thin slices (half-rounds).
Place in a jar (it's important that it be airtight).
In a pan, add the water, vinegar, salt, sugar and ginger, and dissolve over low heat while stirring.
While the mixture is still hot, pour it into the jar over the vegetables until the liquid covers all the vegetables.
Seal tightly and refrigerate overnight.
Excellent served alongside sushi.
*To keep them from spoiling quickly, it's best to remove each portion with a clean fork.
Bon appétit :)
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