4.6 from 60 votes
Amazuzuke (Sweet Vinegar Pickling)
Amazuzuke is a Japanese sweet vinegar pickle made by marinating daikon radish and carrots in a lightly sweetened rice vinegar mixture with a touch of salt and dried chili. The vegetables are salted, drained, then combined with the cooled sweet vinegar liquid and pickled. The result is a crunchy, tangy, slightly sweet pickle with subtle heat.
Prep Time
15 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings:
4
(as
Calories:
77 kcal
Course:
Side Dish
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 (as
Amount Per Serving
Calories 77
% 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.