- Total Calories: 1827 kcal
- Total Time: 20 d 25 m
- Prep: 25 m
- Cook: 20 d
- Japanese: Rakkyou-zuke
NOTE: This recipe calls for 20 days of pickling, but 6 weeks is a better length of time.
Wash the Japanese shallots.
Boil the vinegar, sugar and salt in a pot. Remove from heat and let it cool for about 20 minutes. Pour into a big container .
Add the Japanese shallots and cover tightly. Pickle for 20 days or longer. (Six weeks is a better length of time.)
Pickled Japanese shallots (rakkyou-zuke) are very popular in Japan. There is sour or sweet rakkyou-zuke. This recipe is relatively sour.
Japanese foods recipes