Categories
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Sour-and-Sweet Veggie Pickles |
Tips: Vegetable mixture can be evenly divided
among 4 (1 pt) jars.
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Prep Time: 20 min
Cook Time: 2hr 25min plus 1 day for chilling
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Yield:8 cups
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INGREDIENTS: |
| 2 cups |
seasoned rice vinegar |
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| 2 cups |
white vinegar |
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| 2/3 cup |
sugar |
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| 2 tsp |
salt |
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| 2 lb |
assorted baby vegetables (carrots, zucchini, pattypan squash) |
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| 2 |
shallots, thinly sliced |
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| 4 |
garlic cloves, crushed |
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| 4 |
fresh ginger slices, peeled, 1/4in thick |
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| 12 |
fresh cilantro sprigs |
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| 12 |
black peppercorns |
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| 1 tbsp |
sesame seeds |
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| 1/2 tsp |
dried crushed red pepper |
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DIRECTIONS:
- Combine first 4 ingredients in a medium saucepan; bring to a boil.
- Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar over vegetable mixture. Toss well.
- Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.
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