Original: English

Summer Vegetable Pickles

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

This recipe for summer vegetable pickles is easy to make by simply chopping and marinating. Using seasonal eggplant, cucumber, myoga ginger, and cherry tomatoes, with a perfectly seasoned marinade based on mentsuyu. It's a refreshing side dish perfect for hot days and ideal for meal prepping. Includes tips for longevity and how to prepare the vegetables.

📖Cooking Basics

shio（ramen）

dry（tantanmen）

Steps

Fill a pot with water and bring to a boil.
🕒 01:47
While waiting for the water to boil, remove the stems from the cherry tomatoes. Make one hole with a toothpick on the opposite side of the stem. (This is the key!) Making a hole will cause the skin to crack, allowing for easier peeling.
🕒 01:58
Prepare an ice bath.
🕒 02:22
Once the water boils, add the cherry tomatoes and blanch for about 5-10 seconds. As soon as the skin cracks from the hole you made, transfer them to the ice bath and chill for about 1 minute. (This is the key!) Be careful not to over-blanch, as the flesh can become mushy.
🕒 02:28
Peel the skin from the chilled cherry tomatoes. (This is the key!) Blanching makes it easier for the flavors to penetrate.
🕒 02:53
Cut off the stems from the eggplant, then cut them in half lengthwise. Slice thinly on a diagonal (about 5mm thick).
🕒 03:17
Dissolve 1/2 tsp salt in water and soak the sliced eggplant for about 5 minutes to remove bitterness. (This is the key!) Soaking in salt water helps remove bitterness and makes it easier for flavors to penetrate.
🕒 03:41
Lightly trim the dried ends from the myoga ginger, then cut them in half lengthwise. Cut in half lengthwise again for easier eating.
🕒 04:12
Soak the cut myoga ginger in water for about 5 minutes to remove bitterness.
🕒 04:30
Sprinkle salt on the cucumber and rub it with a flat side of a knife (itazuri) to smooth the surface.
🕒 04:40
Rinse the cucumber after itazuri, then cut off the end where the stem was. Rub the cut surfaces together for 30 seconds to 1 minute to remove bitterness. Then rinse again. (This is the key!) This removes the bitterness that accumulates at the stem end.
🕒 05:00
Pat the cucumber dry, cut off the other stem end, and slice thinly on a diagonal (about 7-8mm thick).
🕒 05:46
Cut the chili pepper in half with kitchen shears, remove the seeds, and then slice into rings. (This is the key!) If you prefer less spice, you can cut it in half and add it without removing the seeds.
🕒 06:11
Thoroughly pat dry the eggplant that was soaking in salt water with paper towels.
🕒 06:40
Thoroughly pat dry the myoga ginger that was soaking in water.
🕒 06:51
In a storage container, arrange the blanched cherry tomatoes, thinly sliced eggplant and cucumber, and halved myoga ginger.
🕒 07:02
Combine the [A] mentsuyu, vinegar, water, and sugar in a pot.
🕒 07:21
Heat the pot and bring to a boil, stirring occasionally. (This is the key!) Pouring the hot marinade over the vegetables helps them absorb flavor quickly.
🕒 07:30
Once the marinade boils, add the shio kōbu and sliced chili pepper, and heat for about 30 seconds while mixing well.
🕒 07:49
Pour the hot marinade over the vegetables in the storage container.
🕒 08:01
Cover the vegetables with a piece of paper towel to help the marinade penetrate, then press plastic wrap directly onto the surface. (This is the key!) Using both paper towel and plastic wrap to create a seal ensures that the parts of the vegetables exposed to the marinade are well-flavored.
🕒 08:08
Once it cools down to room temperature, marinate in the refrigerator for 2-3 hours. (This is the key!) Adjust marinating time to your preference. It can be stored for about 2-3 days.
🕒 08:31