A classic pickling spice blend combined with the mellow acidity of Asian rice vinegar creates a quick-pickling brine for mixed vegetables. Photo credit: Sandy Coughlin from Reluctant Entertainer.
Mix vegetables in large glass bowl. Set aside.
Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.
Refrigerate vegetables. Stir once a day for 1 to 2 days to blend flavors.
Storage Tip: Store quick-pickled vegetables in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 2 weeks.
Serving Suggestions: Serve these quick-pickled vegetables in Banh Mi, the Vietnamese sandwich, or on burgers or hotdogs to add piquant crunch.