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Pickles and Chutneys

Mixed Vegetables Pickles Recipe

Mixed Veggie Pickles Recipe

Ingredients :

120g carrot

120g white radish

120g cucumber, quartered lengthwise, seeds removed

2 tablespoons salt

4 slices liquorice slices

250g castor sugar

250ml white vinegar

250ml water


Method :

Cut the cucumber into thin matchsticks size. marinate it with one teaspoon salt and set aside for 10 minutes at room temperature. Slice the radish and carrot into matchstick sizes too and put into a clean bowl. Sprinkle with 1 tablespoon of salt, toss evenly and leave to stand for 15 minutes at room temperature. Remove any excess water.

Mix the sugar, vinegar, water in a saucepan. Bring to a boil. Simmer at low heat until the vinegar solutions become syrupy. Add in the liquorice slices and turn off the heat. Set aside to completely cool. Rinse the vegetables set aside earlier to remove the salt, drain, squeeze out all excess water.

Put all the vetetables in a large glass jar and pour in the vinegar solution. Stir well with a dry spoon and set aside for about 4 hours at room temperature or overnight in the fridge. Serve chilled as an appetizer.

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