Amazuzuke (Sweet Vinegar Pickling)
User Reviews
4.6
Amazuzuke (Sweet Vinegar Pickling)
Description
This recipe begins by preparing amazu, a sweet vinegar mixture of rice vinegar, sugar, and kosher salt heated until combined and cooled to room temperature. Daikon radish and carrots are peeled and cut into thin sticks, then salted and massaged in a bag to draw out moisture. After draining the released liquid, the vegetables are mixed with the amazu liquid and a dried red chili pepper for gentle spiciness.
The pickles develop vibrant color and a crisp texture while mellowing the sharpness of fresh radish and carrot with the balancing sweetness of the vinegar mixture. Amazuzuke can be served as a refreshing side, a palate cleanser, or accompaniment to rice and main dishes. The zest of lemon adds brightness before pickling.
Ingredients
- 8 oz daikon radish (you can substitute with regular radish and turnips cut into thin wedges)
- 3 oz carrot
- 1 tsp kosher salt Diamond Crystal brand
- 1 dried red chili pepper
- ½ lemon
For the Amazu
- 1 cup rice vinegar unseasoned
- ½ cup sugar
- 1 tsp kosher salt I recommend using 2 tsp for summertime to replenish the salt in the body, Diamond Crystal brand
Instructions
- Gather all the ingredients.
To Prepare the Amazu (Sweet Vinegar Pickling Liquid)
- In a small saucepan, combine 1 cup rice vinegar (unseasoned), ½ cup sugar, and 1 tsp Diamond Crystal kosher salt. Whisk well to combine over medium heat. Once boiling, turn off the heat. Let cool to room temperature.
- Once the amazu is cool, transfer to a mason jar or an airtight container. You can keep amazu in the refrigerator for up to 2–3 months.
To Prepare the Vegetables
- Peel 8 oz daikon radish and cut it into ¼-inch (6-mm) slabs and then into sticks.
- Peel 3 oz carrot, cut into thin slabs, and then cut into thin strips.
- Put the daikon and carrot in the plastic bag and add 1 tsp Diamond Crystal kosher salt.
- Close the bag and rub the vegetables from outside the bag for 1 minute and set aside for 15 minutes. Open the bag and drain completely the liquid that the vegetables released.
To Make the Amazuzuke
- Add ¼ cup Amazu into the bag and combine with the vegetables.
- Cut 1 dried red chili pepper into rounds and remove the seeds (if you don’t want it to be too spicy). Add the red chili pepper rounds to the bag.
- Squeeze the juice from ½ lemon into the bag and rub the vegetables from outside the bag.
- Set aside for 15 minutes (or a few hours, if you prefer) to marinate the vegetables. Serve the Amazuzuke in a bowl.
To Store
- You can keep the bag in the refrigerator for up to 3 days. To minimize the odor, you can store it in a jar or container with a tightly sealing lid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 308mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 3588IU | 72% |
| Vitamin C | 21mg | 23% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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