Japanese Pickles

Sweetened Japanese pickles from two types of vinegar and sugar

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 10Serving/Unit


Rice vinegar, 1 cup
5% vinegar, 1/2 cup
Sugar, 1 cup
Salt, 1 flat teaspoon
Water, 1 cup
Green cucumber, 2 medium units
with the peel, cut into thin slices
Carrot, 1 medium unit
without peel, cut into thin slices
Radish, 5 small units
sliced into thin slices
Cabbage, 1/4 medium unit
cut into strips
Kohlrabi, 1 medium unit
without peel, cut into thin strips


1. In a small pan heat the rice vinegar, regular vinegar, sugar, salt and water. Mix well until it comes to a boil and immediately turn off the heat (the marinade should be at room temperature).
2. When the marinade has cooled pour all over the chopped vegetables in a bowl and transfer to a sealed box.
3. Keep overnight in the refrigerator and the next day the salad is ready. It is also possible to eat after two hours, but the flavors are better absorbed after a night in the refrigerator.
4. Enjoy perfect Japanese pickles!
5. Bon appetite (:
It is recommended to add sweet chili sauce on the Japanese pickles before serving. You can also add turnips.

Total time: 1-2 days

Nutritional Values Serving/Unit 100 Grams
Calories 145 cal 79 cal
Proteins 1 g 1 g
Carbohydrates 36 g 20 g
Fat 0 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Sagit Malki Recipe by Sagit Malki
Japanese Pickles
Pickled Japanese-style vegetables