Contact Us
Contact Us
  • Recipe
  • Fall Scoop

Asian Pickles

Asian Pickles

Ingredients

  • 2 lb.
    Jalapeño, sliced
  • 3 lb.
    Daikon Radish, cut into 3mm half moons or thin "noodles"
  • 3 lb.
    Carrot, shredded ⅛"
  • 4 cups
    Pacific Jade® Rice Vinegar
  • ½ cup
    Toasted Sesame Oil
  • 2 ea.
    Star Anise
  • 1 Tbsp
    Whole Coriander
  • 1 cup
    Sugar
  • ½ cup
    Salt
  • 2 cup
    Water, warm
  • 1 cup
    Mirin

Preparation

  1. Dissolve salt and sugar in warm water. Add coriander, anise, vinegar and mirin, and stir to make sure all granules are dissolved and mixture is evenly dispersed.
  2. Chill brining liquid completely in refrigerator. 
  3. Once chilled, stir sesame oil into brining liquid, and submerge vegetables completely.
  4. Cover pickle mixture, and allow to brine for at least 2 hours (ideally 6 or more hours). Use as needed.

*You may add 1 cardamom pod to the recipe, if desired.

Recipe by Valerie Rubin, Food Fanatics® Chef Sustainability & Specialty Diets, SoCal 

Serves 64 (2 oz. servings)