Asazuke tsukemono is a quick and easy Japanese pickle that is typically made with crunchy vegetables like cucumbers, carrots, and radishes. The ingredients for this recipe include 2 cucumbers, 1 carrot, 4 radishes, 2 tablespoons of salt, and 1 cup of rice vinegar. To make asazuke tsukemono, start by thinly slicing the cucumbers, carrot, and radishes. Place the sliced vegetables in a bowl and sprinkle them with salt. Let the vegetables sit for about 30 minutes to draw out the moisture. After 30 minutes, rinse the vegetables thoroughly to remove the excess salt. Next, place the vegetables in a clean jar and pour the rice vinegar over them. Seal the jar tightly and let it sit in the refrigerator for at least 1 hour before serving. Asazuke tsukemono is a refreshing and crunchy pickle that can be enjoyed as a side dish or added to salads for extra flavor.
