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An easy and refreshing sidedish with Mirin and Vinegar! Adding vegetables including cucumber , cabbage, carrot, paprika, and tomato’s can embellish your dish with color too !

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Ingredients (for one bottle with a diameter of about 6cm and a height of about 10cm)：

• Salted or Dried Mirin (before desalting/rehydrating): 100g/15g
• Your preferred vinegar: 120cc (Enough to fill up the mirin)
• Sugar: 40g
• Water: 150cc
• Your preferred vegetables: Recipe includes cabbage and celery

How to:

1. Rinse the Salted Mirin twice, then soak it in fresh water for 8-10 minutes to desalt it. Drain well in a sieve, then pat dry with paper towels. If you're using Dried Mirin, soak it in plenty of water for about 8 minutes.
   
   
2. Boil vinegar, sugar, and water in a pot. Once the sugar has dissolved, transfer to a sterilized bottle and add the vegetables. Cool it in ice water.
3. Once the liquid has cooled thoroughly, add the desalted Mirin to the bottle and immerse it well. (If there isn't enough pickling liquid, repeat step 2)
4. For vegetables other than celery and cabbage, it's recommended to combine crunchy vegetables like radish or lotus root!

Mixing the pink color of Mirin with the green of cucumber is absolutely stunning! If you're thinking of using cucumber, pickle it at the same time as the mirin to prevent it from color fading.