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Ingredients
Sakabone 4kg, eggplant, carrot, celery, squash or other seasonal vegetables as appropriate
Directions
| 1. |
Prepare salt water, by dissolving salt in hot water and allowing it to cool. |
| 2. |
Place vegetables in salt water and let sit overnight. Absorption is enhanced by placing a heavy weight on top. |
| 3. |
Remove the vegetables and lay them on top of newspaper.
(Do not wash) |
| 4. |
Wipe vegetables thoroughly to remove water. |
| 5. |
Mix 4kg Sakabone with 1kg sugar and add the vegetables.
If you let them pickle for a year they will take on an amber color but this time pickle for just three days. The result will be lightly seasoned yet tasty.
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