Active Time

　　40 min

　　Total Time

　　1 week

　　Few Asian meals are complete without pickles, which function variously as appetizers, condiments, salads, palate cleansers, and relishes. Here, Chang breaks down the process so you do the work once but get four very different quick pickles out of it.

　　

Ingredients

Makes 8 (hors d'oeuvre or side dish) servings

　　2 medium beets (1/2 pound total), trimmed

　　4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch

　　1/2 teaspoon caraway seeds, toasted

　　3 celery ribs, cut diagonally into 1-inch pieces

　　1 1/2 teaspoons coriander seeds, toasted

　　1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets

　　1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)

　　6 cups water

　　1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)

　　3 cups sugar

　　1/2 cup plus 1 tablespoon kosher salt

　　Equipment: an adjustable-blade slicer

　　

Step 1

Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.

　　

Step 2

Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.

　　Cooks' Note:

　　Pickled vegetables can be chilled up to 2 weeks.