Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.
1 cup white wine vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon finely ground black pepper
1/2 cup sake
3 cups cauliflower florets
3/4 cup (1/4-inch-thick) slices yellow bell pepper (about 1 medium)
3/4 cup (1/4-inch-thick) diagonally-cut carrot
3 cups broccoli florets
8 green onions, white parts only
2 garlic cloves, thinly sliced
How to Make It
Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.
Place cauliflower and remaining ingredients in a large zip-top plastic bag. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove vegetables from bag; discard marinade.
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