Quick-Pickled Charred Vegetables

Photo: Christina Holmes

I’m finicky about my pickles, and declare this technique nothing short of amazing. The only trick is to avoid vegetables that soften quickly, like summer squash, because they need to char but retain some crunch for the brining step. Some specifics: Cut broccoli and cauliflower into florets. Firm vegetables—like fennel, kohlrabi, daikon, onion, and jícam…

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