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Asian-Style Pickled Vegetables

Prep Time: 20 minutes

Cook Time: 10 minutes

Refrigeration Time: 1 minute

Servings: 20

A classic pickling spice blend combined with the mellow acidity of Asian rice vinegar creates a quick-pickling brine for mixed vegetables. Photo credit: Sandy Coughlin from Reluctant Entertainer.

Ingredients

  1 large seedless or English cucumber, thinly sliced (about 2 cups)

  1 medium red bell pepper, cut into thin strips (about 2 cups)

  1 cup thinly sliced radishes or daikon (Asian white radish)

  1/2 cup julienne-cut carrots

  2 Tbs McCormick® Mixed Pickling Spice

  2 cups sugar

  2 cups rice vinegar

  2 Tbs kosher salt

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Directions

Mix vegetables in large glass bowl. Set aside.

Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.

Refrigerate vegetables. Stir once a day for 1 to 2 days to blend flavors.


Nutritional Information:

Calories 40

Total Fat 0.00g 

Cholesterol 0.00mg 

Sodium 240mg 

Total Carbohydrate 10g 

Dietary Fiber 1g 

Protein 0.00g