Mixed Pickles

Mixed Pickles

A dish full of color and flavor!

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to marinate (1 day) is not included in the cooking time.
  • Nutrition values are for consumption of 40% of the salt and 50% of the marinade.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

4 cm (1.6 in.)

1/3 stick

1/3 stalk



2 tsp

as desired


100 g (3.5 oz.)

400 ml (13.5 fl. oz.)

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Peel the daikon radish and carrot, and destring the celery. Chop each into bite-size pieces. Remove stems from the radishes and cut each in half.
  2. Sprinkle all of the vegetables (1) with salt, and set aside. Once the salt pulls out excess moisture, rinse and pat dry.
  3. Mix together (A) and bring to a boil, then marinate the vegetables from (2) in this mixture. Allow to cool, then place in a refrigerator to marinate for more than one day. The pickles can be stored in a refrigerator for 7 to 10 days.
  4. If desired, garnish with herbs.

Cooking Basics

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.


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