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Pickled Vegetables Recipe
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Ingredients : |
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1/3 cup
2 teaspoons
1 teaspoon
2 cups
250g
1
2
1
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Rice vinegar
Salt
Sugar
Boiling water
Cabbage
Small Lebanese cucumber
Medium carrots
White onion
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Method :
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Put the rice vinegar, salt
and sugar into a large non-metallic bowl.
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Pour over the boiling
water, mix well and allow to cool until lukewarm.
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Cut the cabbage in 4cm
strips. Cucumber and carrots into matchsticks and white
onion into thick rings and add to the warm pickling mixture.
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Put a flat plate on top of
the vegetables.
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Place a small bowl filled
with water on top of the plate to weigh it down and submerge the
vegetables.
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Leave for 3 days.
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Place into sterilized
jars, seal and store in the refrigerator for up to 1 month.
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