Recipe

Pickled Vegetables

Yield: 4 Servings

Vegetable

Use for:

  • Fried Shrimp Po Boy with Glaze

  • Ponzu Marinated Steak Sandwich

  • Salmon Poke with Crispy Rice

Source: Kikkoman Sales USA & Seattle Public Schools

Ingredients

3 each

5 each

1 each

1 cup

½ cup

1 tsp

10 each

Carrot, julienne

Radish, julienne

Red Onion, julienne

Hot Water

White Vinegar

Granulated Sugar

Peppercorn, whole

Method

Combine water, vinegar, sugar, and peppercorns in medium bowl. Add julienned vegetables to bowl, cover with plastic wrap, and place in cooler overnight to pickle.

*For Pickled Onion, omit carrot and radish.