Korean-Style Vegetable Pickles

Name: Korean-Style Vegetable Pickles
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 2 cups (500 ml)
Ingredients: 1 zucchini, sliced into 1/4-inch (5 mm) rounds; 1 bell pepper, seeded and sliced into 1/4-inch (5 mm) strips; 1 tbsp brown sugar; 1 tbsp (15 ml) toasted sesame oil; 1 tbsp (15 ml) mirin; 1 tbsp (15 ml) rice vinegar

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Preparation 10 min
Cooking 1 min
Makes 2 cups (500 ml)

These quick-pickled zucchini and bell peppers are tossed in brown sugar, sesame oil, mirin and rice vinegar.

Featured in RICARDO Magazine BACK TO SCHOOL 2018

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 zucchini, sliced into 1/4-inch (5 mm) rounds
- 1 bell pepper, seeded and sliced into 1/4-inch (5 mm) strips
- 1 tbsp brown sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) rice vinegar

Preparation

- In a pot of boiling salted water, blanch the vegetables for 1 minute. Drain. Chill under cold running water.
- In a bowl, whisk together the brown sugar, sesame oil, mirin and rice vinegar. Add the vegetables and stir well to combine.

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Korean-Style Vegetable Pickles

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