Mixed Pickled Vegetables
Quick pickles are a wonderful way to use an abundance of vegetables. This simple and quick method of ‘pickling’ keeps the vegetables crisp, with a subtle background sweet-sour-salty taste.
I like munching on them for a snack, mixing them with unsalted cooked rice for a morning surprise (it’s very Japanese) or serving crudités with a creamy garlic-based dip.
Yield: makes 2 liters (2 quarts)
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