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Momofuku's Vinegar Pickles, Japanese

Here's how you make Momofuku's Vinegar Pickles, Japanese
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  • Servings: 10
  • Prep: 4d
  • Cook: 0m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • FOR THE BRINE
  • 1 cup water (boiling)
  • 1/2 cup rice wine vinegar
  • 6 tablespoons granulated sugar
  • 2 1/4 teaspoon kosher salt
  • 1 teaspoon coriander seeds
  • FOR THE VEGGIES
  • 2 pounds carrots (whole baby carrots, scrubbed, peeled, and trimmed)
  • 1 1/2 pounds fennel (3 fennel bulbs)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Pack carrots (for larger ones, cut them length-wise, so they are snack size) and fennel (core and cut into 1/8-inch strips) into mason jars or 1-qt plastic containers, cover with brine, close lid, and refrigerate.

  • Step 2: They'll be ready in four days.

  • Step 3: Most will keep for up to a month.

We hope you enjoy this recipe!

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