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Quick-Pickled Vegetables Recipe
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.
water, wine vinegar, apple cider vinegar, sugar, salt, star anise, black peppercorns, coriander seeds, serrano chile, carrots, turnips, fennel bulb, asian pears, beets, white onion
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Xie Xie's Tofu Salad with Pickled Vegetables
Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
rice vinegar, sugar, salt, cabbage, chile sauce, fish sauce, carrots, tofu, vegetable oil, soy sauce, lemon juice, orange juice, mayonnaise, salad greens
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Summer Chopped Salad with Quick-Pickled Vegetables
Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
balsamic vinegar, unseasoned rice, celery ribs, carrots, red bell pepper, bell pepper, peach, cucumber, arugula, napa cabbage, olive oil, goat cheese, almonds, egg
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Spring Vegetables with Pickled Onions
Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
cipollini onions, fennel seeds, black peppercorns, coriander seeds, bay leaf, red wine vinegar, water, sugar, baby carrots, butter, olive oil, scallions, baby peas
