ingredients:
- 1 kg Japanese shallots
- 600 ml rice vinegar
- 185 g sugar
- 1 tablespoon salt
step 1:
Wash the Japanese shallots.
step 2:
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 .
step 3:
Add the Japanese shallots and cover tightly. Pickle for 20 days or longer. (Six weeks is a better length of time.)
comment:
Pickled Japanese shallots (rakkyou-zuke) are very popular in Japan. There is sour or sweet rakkyou-zuke. This recipe is relatively sour.
