Amazuzuke Quick Vinegar Pickles

Ingredients

• 2½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled
• 6 shiso (perilla) leaves
• 3 sprigs each thyme, dill, and parsley
• 1½ ounces (40 g) ginger, peeled and sliced
• 2 cloves garlic, peeled and sliced in halves
• 1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard)
• 4 dried red chiles or 1 jalapeno pepper, sliced crosswise and seeds removed
• 2 cups (480 ml) rice vinegar
• 2 cups (480 ml) filtered water
• 1 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces
• ½ cup (100 g) cane sugar
• 3 tablespoons sea salt
• 1 tablespoon julienned orange or lemon peel

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