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Asazuke - Quick Pickled Vegetables

In no time you can make delicious Japanese pickles using vegetables from your local market. Made with cucumbers, carrots, and napa cabbage, they will taste just like they do in Japan. Try them as part of any meal with rice nearby. Pickled vegetables are an important component of Korean bibimbap.
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Course: Banchan, Pickles, Salad, Side Dish
Cuisine: Japanese, Korean
Prep Time: 25 minutes
Pickling: 4 hours
Total Time: 4 hours 25 minutes
Servings: 3 cups
Author: My Hungry Traveler


  • 3 bowls or pint jars


  • 1 long English cucumber, sliced into thin rounds
  • 3 large Carrots, peeled and julienned (matchsticks)
  • cup Napa cabbage, thinly sliced
  • 3 tsp Kosher salt
  • cup Unseasoned rice vinegar
  • 6 tbsp Sugar
  • 3 tsp Toasted sesame seeds


  • Place each cut vegetable in its own bowl and mix 1 tsp salt into each. Set the bowls aside for 2-4 hours. Drain each bowl in a colander and then return it to its bowl.
    In a large measuring cup, whisk the sugar and vinegar together until sugar is completely dissolved. Pour evenly over vegetables and let them pickle on the counter for 2 hours. Mix occasionally.
    Sprinkle each bowl with a tsp of sesame seeds. Serve.


  • Pickles will store in the refrigerator for around week before starting to lose their crunch.
  • All the vegetables can be combined into 1 bowl.