• asian_pickles

  • Asian Quick Pickles

    Ingredients

    For the pickling liquid

    Yield: 12 entrée servings

    • Ingredients
      Amount
    • Kikkoman Rice Vinegar
      2 cups
    • Kikkoman Soy Sauce
      1/2 cup
    • Water
      1/2 cup
    • Granulated sugar
      1 1/2 cup
    • Star anise
      8 each
    • Yellow mustard seeds
      1 Tablespoon
    • Pink peppercorns
      1 Tablespoon
    • Juniper berries
      2 Teaspoons
    • Red pepper flakes
      1 Teaspoon

    • Ingredients
      Amount
    • Purple cauliflower, cut into florets
      1 small head
    • Green cauliflower, cut into florets
      1 small head
    • Yellow cauliflower, cut into florets
      1 small head
    • Radishes, cut in half
      12 each
    • Green daikon, julienned
      12 each
    • Thumbelina carrots, cut in half lengthwise
      12 each
    • Persian cucumbers, cut into 1/2-inch slices
      4 each

    Method

    1. Whisk all of the pickling liquid ingredients together in a large nonreactive saucepan, set over medium heat, continuing to whisk until the sugar dissolves. Remove from the heat and let cool.
    2. Toss the vegetables together in a large nonreactive container. Pour the liquid over the top, cover, and chill for at least 4 hours and up to 5 days. Just before serving, stir the vegetables in the liquid to redistribute the aromatics, if desired.
    3. To serve: Spoon into small bowls.