Name: Pickled Napa Cabbage, Carrots, and Snow Peas
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1/2 cup rice vinegar (not seasoned); 1/4 cup plus 2 tablespoons sugar; 1 tablespoon finely chopped peeled fresh ginger; 2 teaspoons salt; 1/2 teaspoons finely chopped garlic; 3 whole cloves; 5 medium carrots, cut into 3- by 1/8-inch matchsticks; 3/4 lb snow peas, trimmed and strings discarded; 1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips; 2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

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Pickled Napa Cabbage, Carrots, and Snow Peas

In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn't traditional, but it serves the same purpose.

Cooks' notes:

•Pickling liquid can be made 1 day ahead and chilled, covered.
•Vegetables can be blanched 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.

Recipe notes

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