Asian Quick Pickles
Yield
12
entrée servingsIngredients
- FOR THE PICKLING LIQUID
2 cups Kikkoman Rice Vinegar
1/2 cup Kikkoman Soy Sauce
1/2 cup Water
1 1/2 cup Granulated sugar
8 each Star anise
1 Tablespoon Yellow mustard seeds
1 Tablespoon Pink peppercorns
2 Teaspoons Juniper berries
1 Teaspoon Red pepper flakes
EMPTY HEADING1 small head Purple cauliflower, cut into florets
1 small head Green cauliflower, cut into florets
1 small head Yellow cauliflower, cut into florets
12 each Radishes, cut in half
12 each Green daikon, julienned
12 each Thumbelina carrots, cut in half lengthwise
4 each Persian cucumbers, cut into 1/2-inch slices
Directions
- 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.
- 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.
- To serve: Spoon into small bowls.