QUICK PICKLED VEGETABLES

MAKES TWO PINT-SIZE JARS

I’ve been a fan of Andy Ricker’s authentic Thai food for years. After moving to Portland, Oregon, I became even more enamored of him as a chef. Andy recently came out with a line of drinking vinegars that I can’t get enough of. The intense concentrated flavors make food taste amazing. If you can’t find Andy’s Pok Pok Som Chinese celery drinking vinegar, called for here, replace it with ½ cup rice vinegar, 2 teaspoons sugar, and ½ teaspoon celery salt. Either way, you’ll get some amazing pickles to serve with rice or sandwiches, or just to have as a snack.—DEREK

1 cup rice vinegar

½ cup Pok Pok Som Chinese celery drinking vinegar

¼ cup water

3 tablespoons organic cane sugar

½ red onion, cut into ½-inch-wide strips

1 small zucchini, cut into ¼-inch-thick rounds

1 medium carrot, cut on a diagonal into ¼-inch-thick ovals

1 jalapeño chile, cut into ¼-inch-thick rounds

4 cloves garlic, sliced

4 whole red Thai chiles

4 sprigs fresh oregano

½ teaspoon black peppercorns

In a medium bowl, whisk together the rice vinegar, drinking vinegar, water, and sugar until the sugar dissolves.

Divide everything else between two pint-size Mason jars or sealable containers. Pour the vinegar mixture evenly between both jars.

Refrigerate the jars overnight, and the pickles will be ready to use the next day. You can keep them in the fridge for several weeks. The longer they sit, the stronger and more vinegary the pickles will get.