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Categories: Sauces and condiments, Vegetables

Pickled crudites

Pickled crudites
Ricardo DeAratanha / Los Angeles Times

THE trunk of the fallen eucalyptus tree makes a perfect picnic table and a couple of rocks nearby will do nicely as chairs. It's a cool, shady spot, halfway down the canyon, and sycamore branches arc high above, dappling the ... Read more

Total time: 30 minutes, plus cooling time | Serves 4
Note: From Donna Deane, Times Test Kitchen director.
  • 1/4 pound green beans, ends trimmed, cut in half crosswise
  • 1/4 pound baby zucchini, ends trimmed (about 7 to 8)
  • 1/4 pound cauliflower (about 2 large florets), broken into smaller florets
  • 1/2 fennel bulb, cored and cut into julienne strips (about
  • 1/4 pound)
  • 2 carrots, peeled, cut crosswise into thirds then into julienne strips
  • 12 red pearl onions, peeled
  • 2 cups rice vinegar
  • 2 cups water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 cloves garlic
  • 1/2 teaspoon black peppercorns
  • 4 dried red chile peppers

Step 1Place the prepared vegetables into a 2-quart glass jar with a lid or a medium glass bowl.

Step 2In 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.

Step 3Let 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.

Step 4Use 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.

Each serving:
76 calories; 3 grams protein; 17 grams carbohydrates; 4 grams fiber; 1 gram fat; 0 grams saturated fat; 0 mg. cholesterol; 106 mg. sodium.
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