Pickled Uncooked Vegetables Namasu Recipes

EASY NAMASU (JAPANESE PICKLED VEGETABLES)

Easy Namasu (Japanese Pickled Vegetables) image

Our favorite Bento-Style meal usually always has a little side dish of Japanese Pickled Vegetables. Most times, just a teaser of a taste, leaving you wanting for more. Often made with just one vegetable, I've combined my three favorite into this one recipe. It is a simple recipe with lots of flavor.

Provided by Deirdre K Todd

Time 35m

Number Of Ingredients 8

Ingredients

1 Japanese cucumber, thinly sliced
1 medium carrot, peeled, thinly sliced, slivers
1 daikon (turnip), thinly sliced, slivers
1 TB Hawaiian salt
Water as needed
1 inch ginger, peeled, thinly sliced
1/2 c. rice wine vinegar
1/2 c. sugar

Steps:

In a saucepan over medium heat; warm vinegar.
Remove from heat; stir in sugar until dissolved.
Set aside to cool completely.
In a large mixing bowl; toss together cucumber, carrot, daikon and salt.
Allow to sit 15 minutes.
Rinse and drain well.
Squeeze all remaining water.
Return to mixing bowl; toss with ginger and vinegar mixture.

PICKLED VEGETABLES

Pickled Vegetables image

Provided by Food Network

Categories side-dish

Time 4h30m

Yield 3 quarts

Number Of Ingredients 12

Ingredients

1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 head cauliflower, trimmed and separated into small florets
1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal
3/4 cup chopped fresh oregano leaves
1 quart white vinegar
1/2 cup sugar
1/4 cup coarse salt
2 tablespoons cracked black pepper
6 red jalapeno chilies
6 green jalapeno chiles
2 heads garlic, cloves separated, peeled, cut in half lengthwise
1 medium yellow onion, sliced

Steps:

Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.

SHAAK-NO SAMBHARO (QUICK PICKLED VEGETABLES)

Shaak-no Sambharo (Quick Pickled Vegetables) image

Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.

Provided by Nandita Godbole

Categories Pickles Cauliflower Cumin Ginger Carrot

Yield Makes 4 to 6 six-ounce jars

Number Of Ingredients 9

Ingredients

⅓ cup vegetable oil
4 Tbsp. whole black mustard seeds (or 4 tbsp. store-bought coarsely crushed mustard seeds)
3 Tbsp. whole fenugreek seeds (or 3 Tbsp. store-bought coarsely crushed fenugreek)
1 tsp. asafetida powder
1 Tbsp. ground cayenne (to taste) or 1 large serrano pepper, deseeded, and sliced thin
⅓ cup julienned ginger (optional, see Pre-Prep below)
2-4 Tbsp. white vinegar
2 tsp. kosher salt (optional)
2 cups mixed vegetables, prepped as follows

Steps:

Pre-Prep: Trim fresh vegetables like cauliflower, carrots, radish, and others into bite sized pieces, and no larger than the container they will be stored in. Flash steam firm vegetables like cauliflower and carrots in a colander over boiling water for just a minute or two: the pieces should still be firm. Lay them on a kitchen towel to dry. If using fresh turmeric, cover the chopping board in plastic wrap, and wear gloves. Scrape off the skin with a spoon as you would for ginger and rinse it clean to wash away any tough bits. Pat each fingerling down and slice into thin rounds or to match the ginger, and place on a paper towel to air dry. All vegetables must be dry to touch before pickling. To prepare ginger, peel and slice ginger into eighth-inch-thick slices, and chop them to look like carrot sticks. Spread on a paper towel and set aside to air dry for 15-20 minutes.
If using whole mustard seeds or whole fenugreek seeds, in two separate sets, crush each in a spice mill in short bursts until they each are broken down but not powdered. They should be the consistency of coffee grounds.
Method: Heat the oil in a large, wide mouth saucepan until it is hot but not smoking. Reduce the heat to low. Slowly add all the spices: mustard halves, fenugreek halves, asafetida powder, cayenne pepper if using, along with the serrano pepper if using, and ginger sticks. Add vinegar and salt. Allow this to sizzle for a minute on low. Stir to allow the heat to distribute evenly. When the oil is aromatic, slowly add the trimmed vegetables and stir in well. Turn up the heat and let this cook for 4-5 minutes until vegetables appear to have absorbed the spices a little. Turn off the heat and cover with a paper towel to capture any steam. Allow this to come to room temperature before storing.
To Store: Use smaller (4 - 6 oz.) sanitized and dried glass jars to store the pickle. Using a clean and dry spoon that is smaller than the mouth of the jar, ladle out portions of the pickle into each jar. Don't worry if you don't get the oils or juices when first filling the jars. Fill jars at least a half inch below the rim of the jar. Shake them once to allow the pieces to settle. Divide up any of the liquid over each of these jars, taking care that each jar has some of the spicy sauce. Lightly shake each jar to ensure the liquid finds its way into the nooks and crannies of vegetable pieces. Close the lid and store in the fridge. The pickle is ready to eat immediately after it is made, but the flavors are pronounced after a day or two. Serve using a clean and dry fork or spoon for each serving to avoid contamination.

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