Amazuzuke (Quick Vinegar Pickles)

Name: Amazuzuke (Quick Vinegar Pickles)
Yield: 4 servings
Ingredients: 1 2½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled; 1 6 shiso (perilla) leaves; 1 3 sprigs each thyme, dill, and parsley; 1 1½ ounces (40 g) ginger, peeled and sliced; 1 2 cloves garlic, peeled and sliced in halves; 1 1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard); 1 4 dried red chiles or 1 jalapeno pepper, sliced crosswise and seeds removed; 1 2 cups (480 ml) rice vinegar; 1 2 cups (480 ml) filtered water; 1 1 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces; 1 ½ cup (100 g) cane sugar; 1 3 tablespoons sea salt; 1 1 tablespoon julienned orange or lemon peel

From the kitchen of Carly

Quick vinegar pickles that sing with ginger, garlic, and fresh herbs. Crisp vegetables soften just enough while staying snappy. Make a batch and keep them on hand for bright, tangy sides that elevate any meal without effort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled
16 shiso (perilla) leaves
13 sprigs each thyme, dill, and parsley
11½ ounces (40 g) ginger, peeled and sliced
12 cloves garlic, peeled and sliced in halves
11 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard)
14 dried red chiles or 1 jalapeno pepper, sliced crosswise and seeds removed
12 cups (480 ml) rice vinegar
12 cups (480 ml) filtered water
11 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces
1½ cup (100 g) cane sugar
13 tablespoons sea salt
11 tablespoon julienned orange or lemon peel

Instructions

Sterilize eight ½-pint (240 ml) mason jars.
Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.
Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.