I love pickles.
When I thought I had tried every kind of pickles, I found something new!
Well, it was technically called “tsuke-mono,” Japanese style pickles.
When I saw Kabocha Tsukemono in Kyoto, Japan, I had to try it.
It was pleasantly crunchy, and the combination of sweetness, saltiness, and tartness was perfect.
My pickled Kabocha turned out great!
Love the bright orange color as well.
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4 thoughts on “Pickled Kabocha
かぼちゃピクルス”
chieko
I remember my mother making this a long time ago. I think I’ll try making it now. Arigato!
Reiko in reply to chieko
Very cool! I had never thought about making pickled Kabocha until I saw it when I was visiting Kyoto. Is your mother from Kyoto? I forgot about this post, but now I want to make it again. Thank you for your comment! 🙂
Shea
Do you have a recipe for this? I tried pickled kabocha in Japan recently, it was crisp and delicious. The only recipes I can find make it look really squishy, I would prefer the crunch. Thanks!
Reiko in reply to Shea
I don’t have a specific recipe. It’s been a while since last time I made it. But I believe I made it just like other pickled vegetables. I just added the pickling liquid (boiled) and some black peppercorns to sliced Kabocha.