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Amazuzuke (Quick Vinegar Pickles)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan amazuzuke recipe offers a simple and sophisticated way to preserve the seasons' finest produce. Known for their refreshing, tangy profile, these Japanese-style vinegar pickles use a delicate balance of rice vinegar, kombu, and aromatic herbs to create a versatile side dish or snack. The combination of ginger, garlic, and citrus peel provides a bright, savoury depth that elevates crunchy vegetables into something truly special.

Ideal for those seeking a healthy, homemade condiment, these quick pickles fit perfectly into a plant-based diet and add a crisp texture to rice bowls, salads, or grazing platters. By using seasonal vegetables such as radishes, carrots, or green beans, you can customise the flavour profile throughout the year. Simple to prepare and ready to enjoy in just twenty-four hours, they are a staple for any modern larder.

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Ingredients for Amazuzuke (Quick Vinegar Pickles)

  • 1.1kg (1.2 kg) assorted seasonal vegetables, trimmed and peeled

  • 6 shiso (perilla) leaves

  • 3 sprigs each thyme, dill, and parsley

  • 45g (40 g) ginger, peeled and sliced

  • 2 cloves garlic, peeled and sliced in halves

  • 1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard)

  • 4 dried red chillies or 1 jalapeno pepper, sliced crosswise and seeds removed

  • 475ml (480 ml) rice vinegar

  • 475ml (480 ml) filtered water

  • 1 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces

  • 100g (100 g) cane sugar

  • 3 tablespoons sea salt

  • 1 tablespoon julienned orange or lemon peel

How to make Amazuzuke (Quick Vinegar Pickles)

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Sterilize eight 1/2-pint (240 ml) mason jars.

Slice the vegetables into bite-size pieces, about 1/4 inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.

Combine the ginger, garlic, peppercorns, chillies, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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