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Epicurious

Turnip and Celery Pickles

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Photograph by Laura Murray, food styling by Susie Theodorou

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment that can be used to make Korean doshirak (pictured here)—or added to breakfast tacos and sandwiches. It can be eaten right away but will taste even better after a night in the fridge.

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