Cooking with Rena Lee

Sour-and-Sweet Veggie Pickles

Tips: Vegetable mixture can be evenly divided among 4 (1 pt) jars.
Prep Time: 20 min
Cook Time: 2hr 25min plus 1 day for chilling
Yield:8 cups

INGREDIENTS:
2 cups seasoned rice vinegar
2 cups white vinegar
2/3 cup sugar
2 tsp salt
2 lb assorted baby vegetables (carrots, zucchini, pattypan squash)
2 shallots, thinly sliced
4 garlic cloves, crushed
4 fresh ginger slices, peeled, 1/4in thick
12 fresh cilantro sprigs
12 black peppercorns
1 tbsp sesame seeds
1/2 tsp dried crushed red pepper
DIRECTIONS:
  1. Combine first 4 ingredients in a medium saucepan; bring to a boil.

  2. Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar over vegetable mixture. Toss well.

  3. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.

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