Recipe
Quick Vegetable Pickles with Ume Vinegar
Ume vinegar, the brine left from making umeboshi, turns vegetables into bright, tangy quick pickles.
Ume vinegar (umezu) is the liquid that comes out of the fruit when umeboshi are made. It is both salty and sour, so it can replace vinegar and salt. Red ume vinegar, coloured by red shiso, turns vegetables a pretty pink.
Ingredients
- 300 g mixed vegetables such as turnip, cucumber, daikon and carrot
- 3 tbsp ume vinegar (red or white)
- 3 tbsp water
- 1 tbsp sugar
Method
- Cut the vegetables into bite-sized pieces.
- Mix the ume vinegar, water and sugar until the sugar dissolves.
- Put the vegetables and liquid in a clean bag or container and leave in the fridge for about half a day.
Tips
- Ume vinegar is quite salty: taste and adjust the water.
- Keep in the fridge and eat within 2–3 days.
Umeboshi and ume vinegar vary a lot in saltiness. If you are watching your salt, adjust the amount.
Ume products for this recipe
