Recipes  

Korean-Style Vegetable Pickles

  • Preparation 10 MIN
    Cooking 1 MIN
  • Servings 1
  • Makes 2 cups (500 ml)
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These quick-pickled zucchini and bell peppers are tossed in brown sugar, sesame oil, mirin and rice vinegar.

Ingredients

Preparation

  1. In a pot of boiling salted water, blanch the vegetables for 1 minute. Drain. Chill under cold running water.
  2. 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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Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.