These quick pickles are great on any steam bun sandwich and one of my favorite additions to rice bowls. They also pair well with SKORDO Korean Barbecue Chicken Wings

Makes 1 Quart Mason Jar


  • 1 pound cucumbers (I used English)
  • 1 large carrot
  • 1 daikon radish
  • 4 cloves garlic
  • 1 shallot
  • 1 bunch scallions
  • 4 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon black peppercorns
  • 2 tablespoons togarashi
  • 2 cups rice wine vinegar
  • 2 dashes of fish sauce


  1. Sanitize your jar and wash your produce. 
  2. Peel the carrot & radish and quarter the radish. 
  3. Thinly slice the carrot, radish, and cucumbers using a mandoline or a sharp knife.
  4. Put the vegetables in a bowl, sprinkle with salt and briefly massage. 
  5. Finely slice the shallot and scallions, smash the garlic and add all to the vegetable bowl. Transfer to jar. 
  6. In same bowl, whisk seasonings, vinegar, and fish sauce. Pour the seasoned vinegar and fish sauce over the vegetables in the jar. 
  7. Seal and chill. Enjoy!
August 19, 2020

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