Wednesday, July 15, 2020

tsukemono jiru dressing

I'm late to the game when it comes to not wasting the pickling juice and have often felt bad throwing the juice out after we finished eating the pickles.

I recently saw something online where the person uses the pickling juice from their tsukemono (pickles) in dressing.

Since I have some rakkyo pickle juice stashed in the fridge for the times I make potato salad, which these days is not too often, I decided to try making a dressing from it instead.

I based my dressing recipe on the leek sauce recipe from Suzunari Farms.

Makes about 1/4 cup

3 tablespoons rakkyo pickle juice
3 tablespoons shoyu
1 tablespoon sesame oil

I used it on soba salad and it was delicious.

I hope to try using more pickling juice from other types of pickles in dressings.


jalna said...


Anonymous said...

I think I'll try with some takuan liquid. So simple!

K and S said...

Jalna :)

hope it tastes good V :)

Take care you two.

Rowena said...

when I made your recipe for tomato suzuke (we both loved it!), I used the juice for 2 more batches, turning the jar this way and that so the liquid could get to all sides of the tomatoes.

KirkK said...

Nice recipe Kat!

K and S said...

glad you enjoyed the tomato suzuke, Rowena :) we love that recipe too!

Thanks Kirk :)

Take care you two.