today is Jul 04, 2022

Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.

Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle

Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle

I bought a bag of really nice looking radishes the other day. I have already made most of them into salad, but I have some left, so I am going to turn the rest of my radishes into pickles while they are still fresh and crispy. Actually it would have been much better to make pickles while the vegetables are as fresh as possible, in other words, these really should have been turned into amazu-zuke a couple of days ago… Anyway, notice anything unusual? The radishes started with a red skin and white flesh, but after one whole day of pickling, the entire batch turned into a red/pink hue! Rather pretty I think, and it would fool someone into thinking they are seeing gari, until they take a bite of course.

Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle

Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle

The recipe is enough for roughly 100 gram of vegetables. If you have more vegetables to pickle, just double of triple as needed.