Korean-Style Vegetable Pickles
These quick-pickled zucchini and bell peppers are tossed in brown sugar, sesame oil, mirin and rice vinegar.
Instructions
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1
In a pot of boiling salted water, blanch the vegetables for 1 minute. Drain. Chill under cold running water.
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2
In a bowl, whisk together the brown sugar, sesame oil, mirin and rice vinegar. Add the vegetables and stir well to combine.
These quick-pickled zucchini and bell peppers are tossed in brown sugar, sesame oil, mirin and rice vinegar.
