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You can quickly and easily pickle vegetables at home.

This technique doesn't require canning or any special equipment as these are for immediate use and not for storing.

Makes 4 cups pickling liquid

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400 mL water

300 mL rice wine vinegar

200 mL white wine vinegar

2 tablespoons mirin (available in the Asian section of the grocery store)

2 tablespoons sugar

1 tablespoon salt

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1-1/2 cup sliced carrot

1-1/2 cup cubed cauliflower

200 grams oyster mushrooms, sliced into bite-size pieces


Pour all liquid ingredients into a small pot and bring to a boil.

Place vegetables in a glass jar or plastic storage container (pickle the mushrooms separately if you want). Pour the pickling liquid over top to cover. Let cool. Seal and refrigerate overnight.

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You can adjust this recipe using different vinegars or playing with the sweetness to suit your taste. If this recipe seems too strong just add more water to bring down the acidity.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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