Name: Pickled Vegetables
Cook time: 40 min
Total time: 1 week
Yield: Makes 8 (hors d'oeuvre or side dish) servings
Ingredients: 2 medium beets (1/2 pound total), trimmed; 4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch; 1/2 teaspoon caraway seeds, toasted; 3 celery ribs, cut diagonally into 1-inch pieces; 1 1/2 teaspoons coriander seeds, toasted; 1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets; 1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend); 6 cups water; 1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces); 3 cups sugar; 1/2 cup plus 1 tablespoon kosher salt; Equipment: an adjustable-blade slicer

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Pickled VegetablesMarcus Nilsson

Few Asian meals are complete without pickles, which function variously as appetizers, condiments, salads, palate cleansers, and relishes. Here, Chang breaks down the process so you do the work once but get four very different quick pickles out of it.

Cooks' Note:

Pickled vegetables can be chilled up to 2 weeks.

Recipe notes

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