Instant Shibazuke
http://www.bob-an.com/recipe/dailyjc/hints/tsuke/tsuke.html

Cut 4 eggplants lengthwise in half. Cut halves diagonally 7mm width
hangetsugiri, Soak in water and strain water.

Cut cucumbers wagiri diagonally into 7mm width pieces. Cut myoga into thin
slices, Chop finely 50 grams of red shiso from umeboshi.

Mix 1 and 2, add 3 tablespoons of pickled shisonomi (seed from shiso),
massage vegtables and squeeze out water.

Place this into a container and sprinkle 1 tablespoon each of sugar and
salt over it. Weigh down for 1 to 2 days.

*Instant pickle makers are sold.