Korean-Style Vegetable Pickles

Korean-Style Vegetable Pickles

  • Preparation 10 min
  • Cooking 1 min
  • Servings 1
  • 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 (p. 25)

Categories

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

Personal Note

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