Pickled Vegetables
A vibrant mix of pickled vegetables including beets, baby carrots, celery, and cauliflower, seasoned with aromatic spices like caraway, coriander, and shichimi togarashi. These crisp pickled vegetables are perfect as a condiment or side dish.
Ingredients
- •2 medium beets
- •4 bunches baby carrots
- •½ teaspoon caraway seeds
- •3 ribs celery
- •1½ teaspoons coriander seeds
- •½ head cauliflower
- •1½ teaspoons shichimi togarashi
- •6 cups water
- •1½ cups rice vinegar
- •3 cups sugar
- •½ cup kosher salt
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
15 min
- 2.
Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.
30 min
