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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