Pickled Vegetables Recipe

Name: Pickled Vegetables Recipe
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

www.epicurious.com

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...

Keywords

asian
beet
carrot
cauliflower
celery
side
starter
dairy free
vegan
vegetarian
easy
meal prep
make ahead
pickle & preserve
gourmet

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

Cooking tools: