EAT THIS! Japanese Pickled Vegetables

Talk about addictive!! One of my most favorite foods to eat this time of
year are Japanese style pickles. They are called Tsukemono. Tsukemono are Japanese
preserved vegetables usually pickled in salt or brine. They are served as an
accompaniment to or garnish for meals. My favorite meal is an order of the Japanese
pickles and some grilled marinated octopus! YUMMMM!! If I had unlimited
financial resources I think it is quite possible that I could eat this almost every
day. But my Tsukemono addiction cost money…a lot of money. So I had to learn
how to make these delectable yummies on my own ..for my own personal unlimited consumption!
The good news is IT IS EASY AND IT IS INEXPENSIVE!  All that is needed to make pickles is a
container, salt, and a few simple ingredients.

My absolute
favorite is cucumbers carrots and daikon radish! Even though they all go into
the same pot they all come out with slightly different tastes. This is a quick
pickling process… the pickles really only sit for a day or two. But they are
amazing! There is a slight little fermented taste you get from the combination
of the beer and the miso. I use a regular packet of miso soup that I grab at my
grocery store. This is a super easy and tasty way to get your daily serving of
vegetable. You can pretty much use any of your favorite vegetables in this
recipe. It’s a great way to lighten up your lunch but still satisfy those
cravings for the crunch and salt! This is also a terrific addition to a light
dinner…maybe throw some shrimp on the grill grab a nice crisp white wine and
serve these little suckers as your side and your done!

2 cups of your
favorite vegetables (I like cucumbers and carrots)

1 packet miso
soup

1/2 beer

¼ cup white
vinegar

¼ cup sugar

¼ cup salt

¼ cup soy sauce

Put all your
vegetables in a large plastic freezer bag add all the other ingredients. Seal
and store in fridge for 1-3 days. (I like to do 3 days and each day move the
liquids and vegetables around.)