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Making Red Onion Amazu Zuke
Friday, 21 November 2025
Reading through The Japanese art of Pickling & Fermenting while preparing my book review I kept thinking "This sounds good. I could make that."
So today I did. I started making red onion amazu zuke. It is a very simple recipe that will be ready to eat in just three days. Better yet, I already have everything necessary in my pantry. Many of her simple pickles don't need any special ingredients.
Image provided by the publisher. Drawings by Yoko Nakazawa. all rights reserved
As well as the red onion, what's required is vinegar (I chose apple cider vinegar), sugar and salt.
Proportions are one ounce of vinegar to 5 grams of sugar and 2 grams of salt.
I needed these times two: 2 ounces vinegar, 10 grams sugar, 4 grams salt.
NOTE:
if you do not have a gram scale it is possible to come close by volume.
5 grams of white sugar would be approximately 1¼ teaspoons
and 2 grams of table salt would be a scant ½ teaspoons.
Pour vinegar in a small bowl, add sugar and salt, and stir until they dissolve. No need to heat.
Peel the papery skin off the onion, cut in half, then slice both halves into wedges. Place in
a bowl, pour prepared vinegar over it, cover with a small plate to weigh the slices down. Then
refrigerate for three days. I think that when I happen to open the refrigerator and think of it
I will give a gentle stir to prepared onion and vinegar. And then on Sunday we shall enjoy it.
Sunday, 23 November 2025
The wedges of red onion, held in the vinegar/sugar/salt with a glass weight are indeed looking pink-ish.
I've waited three days. Long enough. Time to find out how they taste.
Yum! They have a pleasant crisp texture and a piquant, not-too-sour taste.
I'll prepare some more later tomorrow. There's just enough time, three days,
for them to mature before Thursday. And bring them to our family Thanksgiving.
If you have any comments or questions, you can e-mail me: jgglatt@gmail.com
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