Amazuzuke (Quick Vinegar Pickles)
Amazuzuke (Quick Vinegar Pickles) is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Sterilize eight ½-pint (240 ml) mason jars.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSterilize eight ½-pint (240 ml) mason jars.
Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick.
If skinny like asparagus and green beans, leave them whole or cut them in half crosswise.
Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars.
Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.
Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat.
Remove from heat and pour the hot brine over the vegetables in the sterilized jars.
Let cool, then seal the jars and refrigerate.
You can start eating the pickles after 1 day.
The pickles will keep in the refrigerator for up to 3 weeks.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.