Compounds of 漬

• 漬かる
  (v5r,vi) (1) to be pickled
  to be well seasoned
  (2) to be submerged
  to be soaked
• 漬ける
  (v1,vt) (1) to soak
  to seep
  to dip in
  (2) to pickle
  (P)
• 漬け菜
  (n) pickled greens
• 漬け物
  (n) tsukemono (Japanese pickled vegetables)
  (P)
• 漬物石
  (n) weight stone (placed on pickles)
• 奈良漬
  (n) vegetables pickled in sake lees
• 粕漬け
  (n) (fish or vegetables) pickled in sake lees
• 氷漬け
  (n) putting down in ice
• 一夜漬け
  (n) (vegetables) salted just overnight
  last-minute cramming
• 芥子漬け
  (n) vegetables pickled in mustard
• 汗水漬く
  (n,adj-na) drenched with sweat
  sweaty all over
• 砂糖漬け
  (n) preserved in sugar
• 鮭茶漬け
  (n) chadzuke with salmon powder
• 山葵漬け
  (n) pickled Japanese horseradish
• 種漬け花
  (n) (uk) woodland bittercress (Cardamine flexuosa)
  wavy bittercress
• 松前漬け
  (n) Matsumae pickles
• 千枚漬け
  (n) pickled sliced radishes
• 沢庵漬け
  (n) pickled daikon (radish)
• 漬け込む
  (v5m,vt) to pickle a large amount
• 奈良漬け
  (n) vegetables pickled in sake lees
• 福神漬け
  (n) vegetables pickled in soy sauce
• 味噌漬け
  (n) meat or fish or vegetables preserved in miso
• 糠味噌漬け
  (n) vegetables pickled in salted rice-bran paste
• 菜を漬ける
  (exp) to pickle greens
• 湯に漬かる
  (exp) to have a dip in the bath tub
• はりはり漬け
  (n) thin, dried strips of daikon soaked in vinegar and other flavorings
• アルコール漬
  (n) (1) preserving in alcohol
  (2) pickling one's liver
  drinking incessantly
  being a souse
• ハリハリ漬け
  (n) thin, dried strips of daikon soaked in vinegar and other flavorings
• アルコール漬け
  (n) (1) preserving in alcohol
  (2) pickling one's liver
  drinking incessantly
  being a souse
• 手を水に漬ける
  (exp) to immerse (dip) one's hand in water