Pickled Napa Cabbage, Carrots, and Snow Peas

Directions

1. 1.

   Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.

2. 2.

   While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.

3. 3.

   Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.

4. 4.

   Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.

5. 5.

   Just before serving, toss vegetables with pickling liquid and chile in a large bowl.