Quick pickled veggies must be refrigerated, and only last a couple of weeks or months, depending on the recipe ... peppers. Most brine solutions contain salt and one or more types of vinegar ...

Make the pickled peppers: Place the vinegar, sugar, coriander, and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Pile the sliced peppers and the onion in a jar at least 1 ...

Bring the rice vinegar, sugar, salt and kombu to a boil ... Arrange the fillet on a plate, top with pickled peppers and onion, microgreens and a couple of chopped, smoked mussels.