Generally, I'm not particularly eager to make huge batches of food because I get bored pretty quickly, but these quick pickles have been a recent obsession that I make in two-pound batches.
Beyond the arresting color palette, these pickles are loaded with the aromatic warmth of Chinese five spice and ginger. Together with a balance of tangy and sweet tastes and an explosion of different textures, they bring almost any dish to life, whether you pair them with a bowl of ramen, a plate of curry, or stuff them into a sandwich.
I used cucumbers, carrots, daikon, red cabbage, and celery for this batch, but any colorful combination of your favorite vegetables will work. I do, however, recommend adding something with anthocyanins, like purple cauliflower, red onions, or watermelon radishes. The acidity of the brine will turn them into a stunning shade of magenta.
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