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Sweet-and-Sour Veggie Pickles

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Total time 26 hrs, 25 mins
Yield Makes about 8 cups
Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (1-pt.) jars—enough to keep and give away to friends and neighbors.


  • 2 cups seasoned rice vinegar
  • 2 cups white vinegar
  • 2/3 cup sugar
  • 2 teaspoons salt
  • 2 pounds assorted baby vegetables (carrots, zucchini, pattypan squash)
  • 2 shallots, thinly sliced
  • 4 garlic cloves, crushed
  • 4 (1/4-inch-thick) fresh ginger slices, peeled
  • 12 fresh cilantro sprigs
  • 12 black peppercorns
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon dried crushed red pepper

How to Make It

  1. Combine first 4 ingredients in a medium saucepan; bring to a boil.

  2. Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.

  3. Note: Vegetable mixture can be evenly divided among 4 (1-pt.) jars.