PURPOSE: To obtain TSUKEMONO (pickled vegetables) reduced in salt content and rich in flavor without impairing color tone, taste ingredient, etc., by immersing a vegetable in a solution containing a sugar alcohol, salts and sea tangle mineral, etc., pressurizing immersed vegetable, storing the immersed vegetable under cooling conditions, taking out the vegetable and mixing the vegetable with a seasoning.

CONSTITUTION: A vegetable (e.g. Japanese radish) is immersed in a mixed solution containing a sugar alcohol (e.g. sorbitol) and at least either one of salts (e.g. sodium chloride) and a sea tangle mineral containing 10-60 pts.wt. potassium, 4-20 pts.wt. sodium, 0.2-3.5 pts.wt. calcium, 0.4-2.5 pts.wt. magnesium, 0.0005-0.01 pts.wt. iron, ≤15 pts.wt. iodine, 50 pts.wt. monnitol, ≤0.5 pts.wt. aspartic acid, ≤1.5 pts.wt. glutamic acid and ≤0.8 pts.wt. alanine. The immersed vegetable is pressurized and then stored at ≤0°C and then the vegetable is taken out and mixed with a seasoning consisting of citric acid, sugar, rice bran fermented seasoning liquid, etc., to provide the objective TSUKEMONO reduced in salt content and rich in flavor.