Yokosuka Pickled Veggies

These were served as a pre-prandial treat at a unique home built of finely fitted and unpainted timbers near the U.S. Naval Base in Japan during a visit with friends some years ago.  I have resurrected the recipe because some folks really enjoy a salty, biting, clean taste with a really special craft beer.

  • 1/2 pound of carrots, shaved from the length of the carrot
  • 1/2 pound of large turnip roots, thinly sliced
  • 1/2 pound of radishes, (daikon if possible) thinly sliced
  • 1/2 pound of leeks, thinly sliced
  • 1/2 pound of broccoli florets, about the size of quarters
  • 1 tablespoon of minced ginger root
  • 1 teaspoon of finely chopped dried red pepper flakes
  • 1/4 cup of sake
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sea salt

Combine the ginger, red pepper flakes, rice vinegar, sake, and sea salt in a saucepan and heat until steaming…do not boil.  Place vegetables in a covered pyrex dish and pour the pickling solution over them.  Make sure all are covered.  Cool and refrigerate for at least 24 hours. before serving

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