If you have any leftover green beans from last week, they’d work fine in this recipe as well.
Adapted from a recipe that appeared in Southern Living
Makes about 8 cups
Ingredients:
2 cups seasoned rice vinegar 2 cups white vinegar 2/3 cup sugar 2 teaspoons salt 2 pounds assorted vegetables (squash, okra) 2 shallots, thinly sliced 4 garlic cloves, crushed 4 (1/4-inch-thick) fresh ginger slices, peeled 12 fresh cilantro sprigs 12 black peppercorns 1 tablespoon sesame seeds 1/2 teaspoon dried crushed red pepper flakes
Preparation:
Combine rice vinegar, white vinegar, sugar and salt in a medium saucepan; bring to a boil.
Cut vegetables into serving size pieces. Combine with shallots, garlic, ginger, cilantro, peppercorn, sesame seeds and red pepper flakes in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.