Rice Vinegar Quick Pickles: Sweet and salty vegetable pickles infused with anise and coriander.
Sweet and salty rice vinegar pickles are perfect for topping salads, sandwiches, and rice bowls. This recipe is a simplified version of the kind of Vietnamese pickles you might find on a banh mi sandwich. If you’d like to learn how to make the real deal, check out this video from Runaway Rice.
If you want to try something really different, fry up some of these tasty treats in tempura batter. Deep fried pickles are a big thing down here in Texas, but using a sweet pickle like this one will give it a whole new twist! Another great way to use these pickles is to roll them up in veggie sushi rolls. Pickles are one of my favorite ingredients for veggie sushi!
Sweet and salty vegetable pickles infused with anise and coriander.
Ingredients
- 1 cup thin sliced veggies (carrots, cabbage, bell peppers)
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 whole star anise
- 5 whole coriander seeds
Instructions
- Combine vinegar, water, sugar, salt, and spices in a small saucepan and bring to boil.
- Stir to dissolve salt and sugar, and simmer for 5 minutes.
- Place veggies in a heatproof bowl or jar. Pour brine over veggies.
- Allow veggies to cool to room temperature, then store them in fridge for 1-2 weeks.
