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Pickle
Recipes UMEBOSHI PICKLES 1. Place six to eight umeboshi plums in a large jar. Add two quarts of water. 2. Shake and let sit for a few hours, until the water turns pink. 3. Place sliced vegetables in the water, cover them with a cheesecloth and place the jar in a dark, cool place. 4. Serve after four to five days. QUICK TAMARI PICKLES 1. Slice root and round vegetables 1/8" thick and cover with a mixture of 50% water and 50% tamari. 2. After 2 hours (or less if onions), remove vegetables from the liquid and serve. If the taste is too salty, rinse the vegetables. 3. Save the liquid for future pickling. The liquid can be used for two more times, and does not require refrigeration. TAMARI PICKLES 1. Mix 2/3 water and 1/3 tamari in a bowl or glass jar. 2. Add sliced root and round vegetables. 3. Keep in a cool and dark place and serve after 5 days or more. BRINE PICKLES 1. Boil 3 cups of water and 1 teaspoon of sea salt and let cool. 2. Place a 3" piece of kombu and slices of carrot, onion, daikon, broccoli, cauliflower, cucumber, etc. in a jar with cool salt water. All the vegetables should be immersed in the salt water. If not, place a smaller jar or cup inside to press the vegetables below the surface of the water. 3. Cover with a cheese cloth and keep in a cool place for 2-3 days. 4. Refrigerate and start using when the vegetables have lost their raw flavor but still have their crunchiness. QUICK SHOYU PICKLES 1. Slice root or round vegetables one-eighth inch thick, and cover with a mixture of 50% water and 50% shoyu/soy sauce. 2. After two hours (less if onions), remove vegetables from the liquid and serve. Rinse if too salty. 3. The liquid may be saved for future pickling.The liquid can be used for two more times, and does not require refrigeration. SHOYU PICKLES 1. Mix 2/3 water and 1/3 shoyu/soy sauce in a bowl or glass jar. 2. Add sliced root and round vegetables. 3. Keep in a cool, dark place. Serve after five or more days. |
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