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 but get four very different quick pickles out of it.
Pickled vegetables can be chilled up to 2 weeks.
Recipe information
Total Time
1 week
Yield
Makes 8 (hors d'oeuvre or side dish) servings
Ingredients
Preparation
Step 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.
Step 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.
