-
Quarter the cucumber
lengthwise and discard the seeds.
-
Cut into thin matchsticks
slices.
-
Marinate with one teaspoon
salt and leave to stand at room temperature for 10 minutes.
-
Slice carrot and radish
into thin matchstick slices.
-
Put the vegetables into a
clean bowl.
-
Sprinkle with 1 tablespoon
salt, mix and leave to stand at room temperature for 15 minutes
during which time any excess water will be drawn out.
-
Combine vinegar, sugar and
water in a saucepan and bring to a boil.
-
Lower the heat and simmer
until vinegar solution turns syrupy.
-
Add in liquorice slices
and remove from heat.
-
Set aside to cool
completely.
-
Rinse the three types of
vegetables with boiled cooled water then drain thoroughly and
squeeze out excess water with the use of a piece of muslin cloth.
-
Put all the vegetables in
a glass container and pour in the vinegar solution.
-
Stir well with a clean and
dry spoon and leave and set aside for about 4 hours at room
temperature or overnight in the refrigerator.
-
Serve chilled as an
appetizer.