These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day.
- 1 English cucumber, sliced into rounds 1 English cucumber, sliced into rounds
- 2 - 3 large carrots, peeled & julienned 2 - 3 large carrots, peeled & julienned
- 1 cup (75 g) loosely packed napa cabbage, thinly sliced 1 cup (75 g) loosely packed napa cabbage, thinly sliced
- 1 tbsp (12 g) kosher salt 1 tbsp (12 g) kosher salt
- 1 1/2 cups (350 mL) unseasoned rice vinegar 1 1/2 cups (350 mL) unseasoned rice vinegar
- 6 tbsp (60 g) Redpath® Granulated Sugar 6 tbsp (60 g) Redpath® Granulated Sugar
- 1/4 - 1/2 tsp (1 - 2 g) wasabi paste (optional) 1/4 - 1/2 tsp (1 - 2 g) wasabi paste (optional)
- 2 tsp (10 g) sesame seeds, toasted 2 tsp (10 g) sesame seeds, toasted
Wash and prepare all of your vegetables, then place each vegetable in its own shallow dish or bowl. Slice the cucumber into thin rounds, julienne the carrots (cut them into thin sticks), and thinly slice the napa cabbage.
Distribute the kosher salt among all three vegetables, making sure to mix it into the vegetables. Set them aside and allow them to sit for 2 - 3 hours, then drain any water that collects.
In a large measuring cup, whisk together the rice vinegar and sugar until it dissolves completely.
Pour the vinegar mixture over all of the vegetables, making sure to distribute it as evenly as you can. Don't worry if the vegetables are not completely covered.
Mix the wasabi paste in with the napa cabbage to give them an extra bite, if you so desire. Use the smaller amount if you aren’t a fan of spice.
Let the vegetables pickle in the vinegar mixture for 2 hours, mixing them every half hour or so to ensure the the vegetables are evenly pickled.
Serve the pickled vegetables with a sprinkling of sesame seeds and serve immediately. Store any leftovers in the fridge, in the vinegar mixture, for up to 3 days. Just note that the longer they sit, the less crunchy they’ll be.