Advertisement

Pickled crudites

Time 30 minutes
Yields Serves 4
Pickled crudites
(Ricardo DeAratanha / Los Angeles Times)
1

Place the prepared vegetables into a 2-quart glass jar with a lid or a medium glass bowl.

2

In a medium saucepan, heat the rice vinegar, water, sugar, salt, garlic, peppercorns and red chile peppers to boiling. Pour the hot vinegar mixture over the vegetables to cover.

3

Let the vegetables cool to room temperature and cover the jar or bowl with a lid or plastic wrap. Let the mixture stand 2 to 3 hours or overnight.

4

Use a slotted spoon to remove the vegetables from the vinegar mixture to a plastic container with a lid. Seal tightly before packing. To serve on the trail, use the container as a serving bowl and hikers can help themselves.

From Donna Deane, Times Test Kitchen director.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.