- Choose desired vegetable and place into a 16-ounce wide mouth mason jar. Add dill, mustard seeds and peppercorns.
- Bring water to a boil over medium heat. Turn heat off and stir in honey, sea salt and rice vinegar. Pour brine over vegetables. Secure lid. Allow pickled vegetables to cool at room temperature for 1 hour. Transfer to refrigerator and chill at least 6 hours before serving.
Quick Pickled Vegetables
Yield
Makes 2-4 servings
Prep Time
15 minutes
Cook Time
15 minutes + 6 hours inactive time
kikkoman products used:
ingredients
15 medium asparagus spears, cut into sticks
3-4 small carrots, cut into sticks
4 baby cucumbers, halved
1 ½ cup radish, sliced
1 cup purple cabbage, shredded
Brine for each pickled veggie
2 large sprigs dill
½ teaspoon mustard seed
1 teaspoon peppercorns
½ cup Kikkoman® Rice Vinegar
½ cup water
1 Tablespoon honey
1 teaspoon sea salt
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
