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Homemade Fukujinzuke Recipe (Delicious Japanese Pickles for Curry)

Homemade Fukujinzuke

Enjoy the comforting flavors of homemade fukujinzuke, a delightful Japanese pickle that adds a burst of flavor to your meals and is perfect with curry.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 medium eggplant diced
  • 1 medium daikon radish diced
  • 1 medium carrot diced
  • 1 cup cucumber diced
Pickling Mixture
  • 1 cup white rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 tbsp soy sauce
  • 1 tbsp salt
  • 1 tbsp mirin optional
  • 1 tsp red chili flakes optional

Equipment

  • Large Bowl
  • Saucepan
  • Clean Jar

Method
 

  1. Step 1: Combine the diced eggplant, daikon radish, carrot, and cucumber in a large bowl. Sprinkle with salt and mix well. Let it sit for about 30 minutes to draw out moisture.
  2. Step 2: After 30 minutes, rinse the vegetables thoroughly under cold water to remove excess salt, then drain well.
  3. Step 3: In a saucepan, combine the rice vinegar, water, sugar, soy sauce, and mirin (if using). Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.
  4. Step 4: Place the drained vegetables in a clean jar and pour the vinegar mixture over them, ensuring they are fully submerged.
  5. Step 5: Seal the jar and refrigerate for at least 24 hours before serving. For the best flavor, let them pickle for 2-3 days.

Notes

For a quick pickle, you can enjoy them after just one day, but the longer they sit, the better they taste.