Purple pickles with shiitake stock

Mild and tasty pickles made with shiitake stock.

It becomes milder and tastier if left overnight.
Can be stored in the fridge for 4-5 days.
If you do not like the pungency of onions, soak them in water for 5 minutes after cutting.
Even if you don't soak them in water, they will be milder by the third day.

Ingredients (4 persons)

  • 1 Purple onion
  • 1 Bay leaf
  • 100 ml Shiitake stock (Seasoning A)
  • 100 ml Vinegar (Seasoning A)
  • 100ml White wine (Seasoning A)
  • 2 tsp Coarse salt
  • 1 Tbsp Sugar



Cut the onions into bite-size pieces.
Put the pickle liquid ingredients (seasoning A) in a saucepan and bring to a boil.
Dissolve the salt and sugar in a saucepan, add the purple onions and turn off the heat.

Allow to cool and store in the refrigerator. If you want to enjoy the crispness, immediately transfer to a bowl on top of ice water to remove the heat.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?

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