For a new twist on refrigerator pickles, try this recipe from Machiko Tateno, a registered dietitian and the author of “Japanese Pickled Vegetables” (Tuttle Publishing).

These pickles are made with celery and are ready to eat. Flavored with a mixture of miso, honey and raisins, the pickled celery is a good accompaniment to many summer grilled entrees, especially teriyaki pork and chicken. It’s also good with many fried foods.

Recipe from “Japanese Pickled Vegetables

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

Load comments