QUICK-PICKLED VEGETABLES

Quick-Pickled Vegetables image

Provided by Tejal Rao

Time 30m

Number Of Ingredients 15

1 cup water
1/4 cup rice-wine vinegar
1/4 cup apple-cider vinegar
5 tablespoons white sugar
2 teaspoons kosher salt
3 whole star anise
15 black peppercorns
15 whole coriander seeds
1 serrano chile, split in half
6 to 8 carrots, peeled, cut diagonally into 3-inch pieces
6 to 8 small turnips, scrubbed and halved
1 small fennel bulb, cored and finely sliced
2 Asian pears, peeled, cored and finely sliced
3 to 4 rainbow beets, peeled and finely sliced
1/2 white onion, finely sliced

Steps:

Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.